Carrot and Parsnip Soup Marry Berry

Carrot and Parsnip Soup by Marry Berry

This carrot and parsnip soup dish from Mary Berry uses only a few simple ingredients and the natural sweetness of carrots and parsnips. This recipe takes a about 40 minutes from start to finish and makes enough food for 4 people, making it a quick and easy way to make a tasty and healthy meal.

Preparation time
Less than 30 mins

Cooking time
Less than 30 mins

serves 4


By Mary Berry


  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • black peppercorns, ground to make ½ tsp
  • thyme, a handful of leaves
  • 2 large carrots, chopped
  • 2 large parsnips, chopped
  • 1-liter vegetable stock
  • 50ml double cream (optional)


  1. In a large saucepan, heat the sunflower oil and cook the onion with a large sprinkling of salt over low heat for 10 minutes, adding a splash of water if the onion begins to stick.
  2. Cook the garlic, black pepper, and thyme for several minutes. Toss the carrots and parsnips in the oil, then add the stock, bring to a boil, reduce the heat to a simmer, and cook for 20 minutes, or until the vegetables are tender.
  3. Pour in the double cream, if using, and blitz the soup with a stick blender until entirely smooth. Season and divide among four dishes; if desired, drizzle with additional cream.

Recipe Tips

  • To preserve the natural flavours and nutrients of the vegetables, avoid overcooking them.
  • For the finest flavour and texture, use fresh carrots and parsnips.
  • When it comes to spices, start with a tiny amount and adapt to taste.
  • Add broth gradually to get the proper thickness; it is easier to thin the soup than it is to thicken it.
  • When making substitutes, double-check the ingredients to avoid any potential allergens or dietary restrictions.

Serving Ideas

Pair Mary Berry’s Carrot and Parsnip Soup with crusty bread or garlic bread for a filling and comforting meal. Serve with a side salad made of fresh greens and a tangy dressing for a heartier meal. The delicate taste of the soup goes well with these sides, making for a healthy and delicious meal.

Storage Guidelines

  • In The Fridge. Traditional Mary Berry Carrot and Parsnip Soup should be stored in an airtight container after it has cooled fully keep in the fridge for up to 3 days.
  • In The Freezer. The soup can be frozen in individual servings by dividing it into freezer-safe containers or bags, sealing it, and labeling it with the date chill for as long as three months.

How To Reheat Mary Berry Carrot And Parsnip Soup?

  • On The Stovetop. Heat the soup over low to medium heat, stirring periodically heat soup to the desired temperature.
  • In The Microwave. Cover and microwave the soup. Stir the soup every 30 seconds until it’s hot.
  • In The Oven. Preheat the oven to 325°F (160°C) cover the soup with aluminum foil in an oven-safe dish.
  • In The Slow Cooker. Slow simmer the soup stir occasionally and heat slowly until thoroughly warmed.
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