Eats Amazing on Instagram - Carrot and Parsnip Soup with Cheesey Stars
Carrot & Parsnip Soup
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

Quick and easy carrot and parsnip soup recipe - really easy recipe for kids with free printable child friendly recipe sheet.

Course: Soup
Cuisine: British, Vegan, Vegetarian
Servings: 4 people
Author: Grace Hall
  • 1 large onion
  • 500 g carrots
  • 500 g parsnips
  • 1 leek
  • 1 tbs olive oil
  • 1 tbs mild curry powder
  • 2 chicken or vegetable stock cubes *
  • 100 g red lentils
  1. Peel and roughly chop the onion, carrots, parsnips and leek.
  2. Heat the oil in a large saucepan, then gently fry the onion for 2 minutes until starting to soften. Add the chopped carrots, parsnips and leek to the saucepan.
  3. Sprinkle over the curry powder and red lentils and stir to mix in.  Crumble the stock cubes into the saucepan and add 1 litre of hot water, then stir well until the stock cubes have completely dissolved.
  4. Put a lid on the saucepan and cook for 20 minutes until the vegetables are cooked through and soft.
  5. Once cooked, take the lid off, let the soup cool a little then whizz until smooth with a stick blender.
  6. Serve with a sprinkling of coriander leaves and cheese on toast if wanted. 

Recipe Notes

NOTES: Vegetable stock cubes work just as well if you want to keep the recipe vegetarian or vegan.