Irish Root Soup Carrots Parsnips (Printer-friendly)
Comforting blend of carrots, parsnips, and potatoes with herbs, ideal for a cozy meal.
# What You’ll Need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 large onion, chopped
03 - 3 large carrots, peeled and sliced
04 - 3 large parsnips, peeled and sliced
05 - 2 medium potatoes, peeled and diced
06 - 2 cloves garlic, minced
→ Liquids
07 - 4 cups vegetable broth (gluten-free if needed)
08 - 1 cup whole milk or plant-based milk
→ Seasonings
09 - 1 teaspoon dried thyme
10 - 1 bay leaf
11 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
12 - Chopped fresh parsley
13 - Crusty bread for serving
# How to Make It:
01 - Melt butter in a large pot over medium heat. Add chopped onion and sauté for 3-4 minutes until softened and translucent.
02 - Add minced garlic, sliced carrots, and sliced parsnips to the pot. Cook for 5 minutes, stirring occasionally to prevent sticking.
03 - Stir in diced potatoes, dried thyme, and bay leaf. Pour in vegetable broth and bring to a boil. Reduce heat to low and simmer for 20-25 minutes until all vegetables are fork-tender.
04 - Remove and discard bay leaf. Using an immersion blender, purée the soup directly in the pot until completely smooth. Alternatively, transfer soup in batches to a countertop blender.
05 - Return soup to pot if using a countertop blender. Stir in milk and gently reheat over low heat without boiling. Season generously with salt and freshly ground black pepper.
06 - Ladle hot soup into serving bowls. Garnish with chopped fresh parsley and accompany with crusty bread if desired.
# Expert Tips:
01 -
- This soup comes together with humble ingredients you probably already have in your crisper drawer
- Its the kind of dinner that tastes like it simmered all day but actually takes less than an hour
- The natural sweetness from the carrots and parsnips means even vegetable skeptics come back for seconds
02 -
- I once forgot to remove the bay leaf before blending and spent ten minutes fishing out tiny sharp pieces—learn from my mistake
- Parsnips can have a woody core in larger specimens—cut them out before cooking or you'll find unpleasant fibrous bits in your smooth soup
03 -
- Use a Y-shaped vegetable peeler for the carrots and parsnips—those things make quick work of thick skins and feel safer than the swivel kind
- Warm your bowls in a low oven for five minutes before serving—the soup stays hot longer and feels extra special