Irish Root Soup Carrots (Printable)

A comforting blend of carrots, parsnips, and potatoes in a creamy Irish-inspired soup.

# What You Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 large onion, chopped
03 - 3 large carrots, peeled and sliced
04 - 3 large parsnips, peeled and sliced
05 - 2 medium potatoes, peeled and diced
06 - 2 cloves garlic, minced

→ Liquids

07 - 4 cups vegetable broth (gluten-free if needed)
08 - 1 cup whole milk or plant-based milk

→ Seasonings

09 - 1 teaspoon dried thyme
10 - 1 bay leaf
11 - Salt and freshly ground black pepper, to taste

→ Garnish

12 - Chopped fresh parsley
13 - Crusty bread for serving

# How to Make It:

01 - Melt butter in a large pot over medium heat. Add chopped onion and cook for 3–4 minutes until softened and translucent.
02 - Add garlic, sliced carrots, and parsnips to the pot. Cook for 5 minutes, stirring occasionally to coat with butter and release flavors.
03 - Stir in diced potatoes, dried thyme, and bay leaf. Pour in vegetable broth. Bring to a boil, then reduce heat to low and simmer for 20–25 minutes until all vegetables are fork-tender.
04 - Remove and discard bay leaf. Using an immersion blender, purée soup until completely smooth. Alternatively, transfer to a countertop blender in batches.
05 - Return puréed soup to the pot. Stir in milk and gently reheat over low heat—do not boil. Season generously with salt and freshly ground black pepper to taste.
06 - Ladle hot soup into bowls. Garnish with chopped fresh parsley. Serve alongside crusty bread for dipping.

# Expert Tips:

01 -
  • Its the kind of soup that tastes even better the next day, so youll look forward to leftovers
  • The natural sweetness from carrots and parsnips means you dont need to add any sugar
02 -
  • The soup will thicken as it cools, so dont worry if it seems slightly thin when hot
  • Parsnips can vary in sweetness, so taste one raw before adding and adjust your expectations
03 -
  • If the soup seems too thick after adding the milk, whisk in a little warm water
  • Use the smallest holes on your grater if you want the vegetables to cook faster

Return