Carrot and Parsley Soup

Carrot and Parsley Soup is super delicious, quick and healthy way to use up a glut of parsley. This soup has delicious garlicky back notes and a subtle creaminess from the butter and milk in it.

I developed Carrot and Parsley Soup back in 2012 and I seem to remember it being a happy accident when I picked up a bunch of flat leaf parsley instead of coriander!

So, my intention to make Carrot & Coriander Soup got quashed (for another day) and Carrot and Parsley Soup was born.

As this soup has grown in popularity, I thought it was high time I re-shot and updated the post and did the recipe justice.

If you grow a lot of parsley then this should be your go to recipe!

Plus, if you need a light and budget friendly starter for Christmas (or any gathering) then this soup is perfect.

It can be made ahead, (even frozen) and reheated on the day.

Why you should make Carrot and Parsley Soup

• Parsley is packed full of vitamins like C, A, K and folate as well as minerals like calcium, iron, magnesium and potassium. Healthy skin and hair are just a couple of the benefits of these nutrients.
• Carrots are an excellent source of nutrients such as vitamin A, potassium and antioxidants amongst many others.
• Perfect recipe for a glut of parsley.
• Carrots and parsley are inexpensive so this soup is very budget friendly.
• It’s quick and easy to make (less than 30 minutes from start to finish).
• Great for a starter/appetizer or light lunch.
• A healthy antidote to the excesses of Christmas, Thanksgiving etc.

Which diets is Carrot and Parsley Soup suitable for?

• Vegetarian: can also easily be adapted to be vegan (see Substitutions).
• Low sodium: this soup is so tasty that there’s no need to season it.
• Gluten free: there is no flour in this soup.

Ingredients

• Butter – adds creaminess
• Vegetable oil
• Carrots
• Celery
• Parsley – curled of flat leaf.
• Garlic – turns this soup into something extra special!
• Vegetable stock cubes – check the water ratio on your preferred brand as you may need more than 2. For Knorr it’s 2 cubes.
• Milk – also adds creaminess, can be semi-skimmed, full fat, whatever you have.

How to make Carrot and Parsley Soup (full recipe further down)

1. Melt butter and oil in a pan over a lowish heat and sweat the onions and celery for 8 – 10 mins to soften.
2. Increase heat, add carrots and stir continually for 2 minutes.
   
3. Add stock, bring to boil, then simmer for 10 minutes or until carrots are tender.
   
4. Add parsley and simmer for another minute to wilt.
   
5. Pour in milk and blend with hand blender (or liquidise).
   
6. Reheat and season if desired (we didn’t find it necessary).
   

Substitutions

• Butter can be subbed for vegan spread.
• Milk can be subbed for a vegan alternative like oat or almond drink.
• If you’re not vegetarian/vegan and don’t have vegetable stock cubes then you can use chicken stock cubes instead.
• You can substitute the parsley for coriander leaves (cilantro).

How many people does this Carrot Soup serve?

This recipe makes 4 servings but can easily be doubled or tripled to serve 8 or 12. I strongly advise that you at least double it.

How long will soup keep for?

Carrot and Parsley Soup will keep in the fridge in a covered bowl for 3 days. No need for plastic wrap just pop a plate on top if your bowl doesn’t come with a lid.

Can you freeze Carrot & Parsley Soup

Yes, you can freeze it, I use a seal tight, Tupperware style jug.

Just thaw overnight in the fridge before reheating in microwave or on stove top the next day.

Substitutions

• Butter can be subbed for vegan spread.
• Milk can be subbed for a vegan alternative like oat or almond drink.
• If you’re not vegetarian/vegan and don’t have vegetable stock cubes then you can use chicken stock cubes instead.
• You can substitute the parsley for coriander leaves (cilantro).

What can you serve with Carrot Soup?

• Easy Garlic Croutons – just 3 ingredients
• Easy Cheesy Jalapeno Soda Bread
• Easy Cheesy Chilli Cob
• Spelt & Wholemeal No-knead Loaf
• Slow Cooker Sourdough Bread

More Soup Recipes

Here are some more delicious carrot and vegetable based soups for you to try:

• Cream of Leek, Potato & Carrot Soup
• Carrot & Coriander Soup
• Tomato, Carrot and Dill Soup
• Curried Root Vegetable Soup
• Curried Parsnip & Coriander Soup
• Beetroot & Black Cumin Soup
• Split Pea & Potato Soup

I’m sure you will absolutely love my quick and easy Carrot and Parsley Soup recipe so do leave a comment and rating below when you make it!

You can also share your soup with me by tagging @FabFood4All over on Instagram!

Pin Carrot and Parsley Soup for later!

Previously published 19 April 2012.

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5 from 6 votes

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Carrot and Parsley Soup

Carrot and Parsley Soup has delicious garlicky back notes and a subtle creaminess from the butter and milk in it.

Course Appetiser, Light Lunch, Lunch

Cuisine British

Keyword carrot, Parsley, vegetarian

Prep Time 7 minutes minutes

Cook Time 19 minutes minutes

Servings 4 people

Author Camilla Hawkins

Equipment

• 1 Digital scales
• 1 Measuring spoons
• 1 Chopping Board
• 1 Kitchen knife
• 1 Electric Kettle
• 1 Measuring jug
• 1 Large saucepan
• 1 Wooden spoon
• 1 Hand blender or liquidiser
• 1 Soup ladle

Ingredients

• 30 g / 1oz unsalted butter
• 1 tbsp vegetable oil
• 600 g / 1lb 6oz carrots roughly chopped
• 2 celery stalks chopped
• 1 large onion diced
• 65 g 1 large bunch curled or flat leaf parsley head cut in three, stalks discarded
• 3 garlic cloves crushed
• 900 ml / 1 ½ pints vegetable stock (made with 2 quality stock cubes)
• 200 ml / 7fl oz milk

Instructions

• In a large pan melt the butter and oil. Add the chopped onion, celery and garlic and sweat for about 8 minutes under a lid on a lowish heat. Stir occasionally until softened.
• Increase the heat, add the carrots and stir constantly for about 2 minutes.
• Add the vegetable stock, bring to the boil, then lower heat and simmer with a lid on for about 10 minutes or until the carrots are tender.
• Add the parsley and simmer for another minute until wilted.
• Pour in the milk and blend until smooth with a hand blender (or cool a little and pop into a liquidiser).
• Reheat and season if wished (we didn’t find it necessary).
• Serve with a garnish or garlic croutons and parsley if wished and plenty of crusty bread for dipping.

Video

Notes

I highly recommend doubling this recipe as it’s so delicious, you’ll be wanting more the next day!

Do read the post as I often get questions that have been answered in the text above the recipe.