Go Back
Carrot and Parsley Soup - packed full of vitamins and totally delicious! #soup #carrot #parsley #souprecipes
5 from 2 votes

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


  • 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


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

Recipe Notes

For a change you could substitute the parsley for coriander.