Name: Mary Berry Carrot and Parsnip Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 25g unsalted butter; 1 tablespoon sunflower oil; 1 medium onion, finely chopped; 2 garlic cloves, crushed; 350g carrots, peeled and roughly chopped; 350g parsnips, peeled and roughly chopped; 1 teaspoon ground coriander; 1/2 teaspoon ground cumin; 900ml hot vegetable stock; 1 tablespoon clear honey; salt and freshly ground black pepper, to taste; 2 tablespoons double cream, plus extra to serve; 1 tablespoon fresh chives, snipped; crusty bread, to serve

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This carrot and parsnip soup is smooth, velvety, and deep amber in colour, with a gentle sweetness from the parsnip and a warm hum of spice running through every spoonful. It is the kind of soup that fills the kitchen with a soft, earthy aroma long before it reaches the table.

This Mary Berry carrot and parsnip soup recipe is forgiving for beginners, needs only one pan, and blends to a silky finish without any fuss. It also freezes well, so it is worth making in a slightly larger batch. From start to finish, it is ready in around 45 minutes.

Ingredients

For the soup

25g unsalted butter
1 tbsp sunflower oil
1 medium onion, finely chopped
2 garlic cloves, crushed
350g carrots, peeled and roughly chopped
350g parsnips, peeled and roughly chopped
1 tsp ground coriander
1/2 tsp ground cumin
900ml hot vegetable stock
1 tbsp clear honey
Salt and freshly ground black pepper, to taste

To finish

2 tbsp double cream, plus extra to serve
1 tbsp fresh chives, snipped
A little crusty bread, to serve

How to Make Mary Berry Carrot and Parsnip Soup

Soften the onion: Melt the butter with the sunflower oil in a large saucepan over a medium heat, then add the onion and cook gently for 5 minutes until soft and translucent.
Add the garlic and spices: Stir in the garlic, ground coriander, and cumin, and cook for 1 minute; this releases the fragrance of the spices without letting them burn.
Add the vegetables: Tip in the chopped carrots and parsnips and stir well so they are coated in the buttery, spiced base.
Pour in the stock: Add the hot vegetable stock, bring to the boil, then reduce the heat and cover with a lid.
Simmer until tender: Simmer gently for 20 to 25 minutes, or until the carrots and parsnips are completely soft when pierced with a knife.
Blend the soup: Remove the pan from the heat and blend with a stick blender, or in batches in a food processor, until smooth; blending while warm rather than piping hot gives a more even, splash-free result.
Stir in the honey: Return the soup to a low heat, stir through the honey, and season generously with salt and pepper.
Finish and serve: Ladle into warm bowls, swirl through a little double cream, and scatter over the snipped chives before serving with crusty bread.

Tips for the Best Mary Berry Carrot and Parsnip Soup

Why does my soup taste bland even after seasoning?

The vegetables need to cook fully before blending, as undercooked carrot and parsnip taste starchy and dull; simmer until a knife slides through with no resistance.

Why is my soup too thin and watery?

Use slightly less stock at the start, around 750ml, then add more once blended until you reach the consistency you want.

How do I get a really smooth, silky texture?

Blend for a full two minutes and pass the soup through a sieve afterwards if you want a completely restaurant-style finish.

Why has my soup turned out gritty rather than smooth?

This usually means the vegetables were chopped too large or simmered for too short a time, so cut pieces evenly and give them the full cooking time before blending.

How do I stop the soup from separating when reheating?

Reheat gently over a low heat, stirring often, and add the cream only at the very end rather than during reheating.

Serving Suggestions

Serve in warmed bowls with a generous swirl of double cream on top
Pair with thick slices of crusty white bread or a warm cheese and chive scone
Add a few toasted pumpkin seeds for extra crunch and texture
Offer alongside a simple green salad for a light midweek lunch
Top with a scattering of crispy bacon bits for a heartier starter

Storage

Room temperature

Do not leave the soup at room temperature for longer than 2 hours, as it should be chilled or refrigerated promptly once cooled.

Refrigerator

Cool the soup completely, then store in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over a low heat, stirring regularly, until piping hot throughout.

Freezing

Freeze the cooled soup in freezer-safe containers or bags for up to 3 months, leaving a little space at the top for expansion. Defrost overnight in the fridge, then reheat slowly on the hob until fully hot.

Nutrition

Calories: 140 kcal
Carbohydrates: 19g
Protein: 2g
Fat: 6g
Saturated Fat: 3g
Sodium: 480mg

Nutrition values are estimated and will vary depending on the exact ingredients and quantities used.

FAQs

Can I use chicken stock instead of vegetable stock?

Yes, chicken stock works well and gives the soup a slightly richer depth, though it will no longer be vegetarian.

Can I make this soup ahead of time?

Yes, it actually tastes better the next day once the spices have had time to settle, so it is a good make-ahead option for entertaining.

Can I freeze carrot and parsnip soup?

Yes, this soup freezes very well for up to 3 months; simply leave out the cream and stir it through fresh after reheating.

Can I leave out the honey?

Yes, the honey simply balances the earthiness of the parsnip, so you can omit it or replace it with a pinch of sugar if you prefer.

Is this soup suitable for a dairy-free diet?

Yes, swap the butter for olive oil and leave out the cream, or use a dairy-free alternative, and the soup will still be smooth and full of flavour.

Conclusion

This Mary Berry carrot and parsnip soup recipe brings together two humble root vegetables into something warm, smooth, and gently spiced, perfect for cooler days when you want something comforting but easy to make. With minimal equipment and a short ingredient list, it is a soup that beginners can master on the first attempt.

This recipe makes enough for 4 generous servings as a starter or light lunch. If you enjoyed this, you might also like mary berry cheese and chive scones recipe. Do leave a comment below if you try this soup, and share it with anyone who loves a warming bowl of homemade soup.