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Eats Amazing on Instagram - Carrot and Parsnip Soup with Cheesey Stars
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5 from 1 vote

Carrot & Parsnip Soup

Quick and easy carrot and parsnip soup recipe - really easy recipe for kids with free printable child friendly recipe sheet.
Prep Time10 mins
Cook Time25 mins
0 mins
Total Time35 mins
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


  • Peel and roughly chop the onion, carrots, parsnips and leek.
  • 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.
  • 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.
  • Put a lid on the saucepan and cook for 20 minutes until the vegetables are cooked through and soft.
  • Once cooked, take the lid off, let the soup cool a little then whizz until smooth with a stick blender.
  • Serve with a sprinkling of coriander leaves and cheese on toast if wanted. 


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