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You are here: Home / Soups / Carrot and Parsley Soup

Carrot and Parsley Soup

40 Comments

Carrot and Parsley Soup – a delicious mix of carrots, parsley and garlic.

Finding myself with a glut of carrots and parsley I decided that the two must amalgamate in the form of a Carrot & Parsley Soup. Parsley is bursting with vitamins and minerals and is particularly beneficial for healthy skin and hair.

My chief taste tester (my husband) came back for another bowl full at lunch today and said it was as good as his favourite soup – praise indeed.  This is my first soup invention and I feel a whole new series will follow!

No need to chop the carrots finely as your blender will smooth things out.

More vegetable 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
Carrot and Parsley Soup - packed full of vitamins and totally delicious! #soup #carrot #parsley #souprecipes
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5 from 3 votes
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Carrot and Parsley Soup

A delicious mix of carrots, parsley and garlic.
Course Appetiser, Light Lunch
Cuisine British
Keyword carrot, Parsley, vegetarian
Servings 4 -6
Author Camilla Hawkins

Ingredients

  • 30 g / 1oz Butter or margarine
  • 1 tbsp Light olive oil
  • 600 g / 1lb 6oz Carrots roughly chopped
  • 2 Celery stalks chopped
  • 1 Large onion finely diced
  • 1 Large bunch flat leaf parsley 65g approx, head cut in three
  • 3 Garlic cloves crushed
  • 900 ml / 1 ½ pt Chicken or vegetable stock
  • 200 ml / 7fl oz Milk

Instructions

  • In a large pan melt the butter and oil and soften the onion, garlic and celery for about 8 minutes on a low heat.
  • Increase the heat and add the carrots and cook stirring constantly for about 2 minutes.
  • Add the chicken stock, bring to the boil and simmer for about 10 minutes or until the carrots are cooked.
  • Add the lightly chopped parsley and cook for about 1 minute until wilted.
  • Allow to cool and blend until smooth.
  • Put back on the heat and stir in the milk.
  • Serve garnished with parsley or garlic croutons and plenty of crusty bread.

Notes

For a change you could substitute the parsley for coriander.
Previous Post: « Thai Green Chicken Curry
Next Post: Leverpostej (Danish Liver Pate) »

Reader Interactions

Comments

  1. Geoff

    12/11/2020 at 5:50 pm

    “We have a bunch of parsley in the fridge why do we make a soup?” Asked Lin. I googled parsley soup. There you were.
    Lin my chief taste tester gave it five stars but persuaded me we should retain the remainder for tommorow; which on reflection is a splendid idea.
    I am never a cook who follows recipes to the nth degree and so the quantities may be a bit askew and I added a little cumin and coriander seeds but to.me that is the essence of cooking.
    We both agreed soups are essential for winters. I shall be back!

    Reply
    • Camilla

      12/11/2020 at 9:47 pm

      Excellent Geoff, so glad you both liked the soup. I have plenty more up my sleeve for you to discover:-)

      Reply
  2. KRISTY JANICKI

    16/10/2017 at 10:25 pm

    Leave it to me to make a healthy soup into not as healthy but boy was it good. After blending and re heating i used cream and cheddar. Yum.

    Reply
    • Camilla

      17/10/2017 at 12:28 am

      Glad you enjoyed it, a little of what you fancy does you good-)

      Reply
  3. Mick

    15/03/2016 at 3:19 pm

    Just made the soup Camilla, as we too had loads of carrots and a huge bunch of parsley (needed a little for a dish the other day and had to buy a lot!). It is absolutely delicious – thank you.

    Reply
    • Camilla

      15/03/2016 at 8:23 pm

      Excellent Mick, thank you so much for taking the time to give me feedback, glad you enjoyed it:-)

      Reply
  4. Bill Teall

    11/01/2016 at 12:38 pm

    As I like to experiment I also added a couple of teaspoons of ground coriander and a chopped up potato. My wife said its the best soup I have ever made!

    Reply
    • Camilla

      12/01/2016 at 12:26 am

      Excellent Bill, so glad you both enjoyed it and also made it your own:-)

      Reply
  5. Jacqueline Meldrum

    13/09/2015 at 11:14 pm

    I love carrot soup Camilla. I like fresh ginger, cumin and coriander in mine.

    Reply
    • Camilla

      13/09/2015 at 11:37 pm

      That sounds fab Jacs, carrots are fab in soup:-)

      Reply
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