Irish Root Soup Carrots

The rain was hammering against my kitchen window last November when I finally decided to use up all those root vegetables that had been sitting in my crisper drawer. I'd never been much of a parsnip person until that afternoon, when the combination of carrots and potatoes transformed into something that made the whole house smell like an Irish cottage.

My friend Sarah dropped by unexpectedly that evening, and I almost felt embarrassed serving her something so humble. But she took one sip, leaned back in her chair, and asked if I'd been hiding this recipe from her for years.

Ingredients

• Unsalted butter: Butter gives the soup a richer mouthfeel than olive oil, though you can swap it for vegan butter if needed
• Large onion: A yellow onion works perfectly here and provides a sweet, savory base
• Large carrots: The carrots balance the earthiness of parsnips with their natural sweetness
• Large parsnips: These are the star of the show, giving the soup its distinctive Irish character
• Medium potatoes: Potatoes add creaminess without needing any heavy cream
• Garlic cloves: Dont skip this, even if you think you dont like garlic in soup
• Vegetable broth: Use a good quality broth, preferably one thats not too salty
• Whole milk or plant-based milk: This creates the silky texture without making it too heavy
• Dried thyme: Thyme pairs beautifully with root vegetables and feels essential to the flavor profile
• Bay leaf: Just one adds a subtle depth that youll miss if you forget it
• Salt and freshly ground black pepper: Season generously at the end, as the flavors need this final boost
• Fresh parsley: A sprinkle of fresh herbs makes everything look more inviting

Instructions

Start with the aromatics:

Melt the butter in your large pot over medium heat until it foams slightly, then add the chopped onion and let it soften until translucent, about 3 to 4 minutes.

Add the root vegetables:

Toss in the garlic, carrots, and parsnips and cook them for another 5 minutes, stirring occasionally so nothing sticks to the bottom.

Simmer the soup base:

Stir in the potatoes, thyme, and bay leaf, then pour in the vegetable broth and bring everything to a boil before reducing to a gentle simmer for 20 to 25 minutes.

Purée until smooth:

Fish out the bay leaf and blend the soup with an immersion blender until its completely silky, or work in batches if youre using a regular blender.

Add the finishing touches:

Return the puréed soup to the pot, stir in the milk, and warm it gently without letting it come to a full boil.

Serve it up:

Ladle the hot soup into bowls and finish with fresh parsley and plenty of cracked black pepper.

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Now this soup has become my go-to whenever someone needs feeding, whether theyre celebrating or mourning. There's something about a bowl of hot, puréed vegetables that feels like being wrapped in a warm blanket.

Making It Your Own

Ive discovered that a pinch of nutmeg transforms this into something entirely different, almost like a sophisticated restaurant version. Add it right at the end with the milk and youll understand what I mean.

Texture Tips

Some days I prefer a chunkier soup, so I only blend half and leave some vegetable pieces intact. Its the same ingredients but feels like a completely different meal, and sometimes that's exactly what you need.

Perfect Pairings

A slice of Irish brown bread is the obvious choice, but I've also discovered that a crisp Sauvignon Blanc cuts through the richness beautifully. These little combinations can turn a simple soup into a proper dinner.

• Dont forget to check your vegetable broth is gluten-free if thats a concern
• The soup freezes exceptionally well for up to three months
• Always taste before serving, as parsnips can vary in sweetness

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Theres a reason this recipe has been passed down through generations, and once you make it, youll understand why it deserves a permanent spot in your recipe collection.

Recipe FAQs

→ Can I make this soup vegan?

Yes, substitute butter with olive oil and use plant-based milk to keep the creamy texture without dairy.

→ How do I achieve a chunkier texture?

Blend only half of the cooked vegetables, leaving the rest in chunks for varied texture.

→ What herbs enhance the flavor?

Dried thyme and bay leaf provide subtle earthiness, complementing the root vegetables beautifully.

→ Can I prepare this soup gluten-free?

Use gluten-free vegetable broth and avoid serving with regular bread to keep it gluten-free.

→ What pairs well with this soup?

A crisp Sauvignon Blanc or traditional Irish brown bread make excellent accompaniments.