Carrot & Parsnip Soup with Crispy Croutons

What’s better on a cold winters day than a warming bowl of soup. This simple and delicious soup balances sweet and savoury flavours and the croutons add an extra crunch! 

Makes 4-6 servings 


  • 500g carrots, sliced 
  • 500g parsnips, sliced 
  • 1 onion, roughly chopped 
  • 2 garlic cloves, finely chopped 
  • 1 tsp turmeric 
  • 1 tsp paprika 
  • 1 tbsp coriander 
  • Thumb size of fresh ginger, finely chopped 
  • 1.5 litres vegetable stock 
  • 2 tbsp Creme Fraiche + extra to serve (optional) 
  • Olive oil 

For the croutons: 

  • 2 crust slices of bread 
  • Olive oil 
  • Salt and pepper 


  1. Preheat oven to 200 degrees centigrade 
  2. Add olive oil to a large saucepan over a medium to high heat. Add the onion and garlic and cook for 5 minutes until softening 
  3. Add the carrots and parsnips, spices and ginger with some black pepper 
  4. Mix to coat the vegetables in spices and cook on a low to medium heat for 10-15 minutes 
  5. Add the stock and bring to a simmer. Continue cooking for 15 minutes or until the veg is tender 
  6. Meanwhile, make the croutons by breaking the bread up into chunks depending on what size you would like the croutons 
  7. Drizzle with plenty of olive oil, salt and pepper and mix until coated 
  8. Place in the oven and cook for 5-10 minutes or until crisp (this will vary based on size) 
  9. Blend the soup using a hand blender or food processor/regular blender in batches 
  10. Season to taste and serve with the croutons and creme fraiche

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