When the crisp air of fall calls for a comforting, flavorful dish, this Roasted Carrot, Parsnip, and Apple Soup is the perfect answer. Combining the earthiness of carrots and parsnips with the subtle sweetness of roasted apples, this velvety soup is a warming, nutrient-packed meal that’s as beautiful as it is delicious.
Naturally vegan, gluten-free, and brimming with seasonal flavors, this soup is perfect for weeknight dinners, meal prep, or as a stunning appetizer for holiday gatherings.
Why You’ll Love This Recipe
- Rich, Roasted Flavor: Roasting the vegetables and apples brings out their natural sweetness and adds depth.
- Nutritious and Light: Packed with vitamins, antioxidants, and fiber, it’s a wholesome dish that doesn’t compromise on flavor.
- Elegant and Simple: Made with everyday ingredients, it feels special without requiring extra effort.
- Customizable: Adjust the spices or toppings to make it your own.
Ingredients
Here’s what you’ll need for this cozy, nourishing soup:
- 1 lb carrots, peeled and cut into chunks
- 1 lb parsnips, peeled and cut into chunks
- 2 medium apples, peeled, cored, and quartered (Granny Smith or Honeycrisp work well)
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 4 cups vegetable broth
- 1/2 cup coconut milk (optional, for creaminess)
- Salt and pepper, to taste
- Juice of 1 lemon (optional, for brightness)
- Optional garnish: toasted pumpkin seeds, a drizzle of coconut cream, or fresh thyme
Kitchen Equipment
You’ll need the following tools:
- A baking sheet
- Large pot or Dutch oven
- Blender or immersion blender
- Wooden spoon or spatula
- Ladle for serving
Step-by-Step Directions
1. Roast the Vegetables and Apples
- Preheat your oven to 400°F (200°C).
- Spread the carrots, parsnips, and apple quarters on a baking sheet. Drizzle with 1 tbsp olive oil, season with salt and pepper, and toss to coat.
- Roast for 25–30 minutes, flipping halfway, until the vegetables and apples are tender and caramelized.
2. Sauté the Onion and Garlic
- In a large pot, heat the remaining olive oil over medium heat. Add the diced onion and sauté for 5–6 minutes, or until softened. Stir in the garlic, cumin, cinnamon, and nutmeg, cooking for 1–2 minutes until fragrant.
3. Simmer the Soup
- Add the roasted vegetables and apples to the pot, followed by the vegetable broth. Bring to a gentle boil, then reduce the heat to low and simmer for 15–20 minutes, allowing the flavors to meld.
4. Blend Until Smooth
- Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup to a blender in batches, then return it to the pot.
- Stir in the coconut milk (if using) for added creaminess, and adjust the seasoning with salt, pepper, and lemon juice.
5. Serve and Garnish
- Ladle the soup into bowls and garnish with toasted pumpkin seeds, a drizzle of coconut cream, or a sprinkle of fresh thyme. Serve warm with crusty bread or a light salad.
Tips for Success
- Vegetable Prep: Ensure carrots and parsnips are cut into similar-sized chunks for even roasting.
- Apple Choice: Tart apples like Granny Smith balance the sweetness, but sweeter apples like Fuji or Gala work well too.
- Spice it Up: Add a pinch of cayenne or red pepper flakes for a spicy kick.
- Thinner Soup: If the soup is too thick, add more vegetable broth or water until you reach your desired consistency.
Storing & Reheating
- Refrigeration: Store leftover soup in an airtight container in the fridge for up to 4 days.
- Freezing: This soup freezes beautifully! Portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop over medium heat, stirring occasionally. Add a splash of broth or coconut milk if it thickens.
Serving Suggestions
Pair this soup with simple, complementary sides for a complete meal:
- Bread: Serve with crusty sourdough, garlic bread, or buttery dinner rolls.
- Salad: Pair with a fresh spinach or arugula salad with a tangy apple cider vinaigrette.
- Drinks: Enjoy with a glass of dry white wine, spiced apple cider, or herbal tea.
FAQ
Can I make this soup vegan?
Yes, this recipe is naturally vegan if you use coconut milk or skip the cream entirely.
What if I don’t have parsnips?
Substitute with more carrots, sweet potatoes, or butternut squash for a similar flavor profile.
How can I make the soup thicker?
Reduce the broth slightly, or blend in more roasted vegetables for a thicker texture.
Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day as the flavors deepen.
A Bowl of Autumnal Comfort
This Roasted Carrot, Parsnip, and Apple Soup is a delightful way to savor the flavors of fall. Its balance of earthy, sweet, and savory notes makes it perfect for both casual dinners and special occasions.
If you try this recipe, we’d love to hear how it turned out! Share your experience in the comments below, and don’t forget to share it with friends and subscribe to our blog for more cozy, seasonal recipes. Enjoy every spoonful! 🍁🥣✨