This hearty Slow Cooker Parsnip and Carrot Soup blends earthy parsnips, sweet carrots, and just the right touch of garlic. It takes around 6 hours and 15 minutes to cook and serve.

To make Slow Cooker Parsnip and Carrot Soup in the slow cooker, simply combine parsnips, carrots, garlic, a stock cube, and water. Cook on low for 6-8 hours, then blend until smooth for a comforting meal.

So follow me and let’s enjoy making this delicious Slow Cooker Parsnip And Carrot Soup that I’m sure you will love.

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What Spices can i add to this soup?

Consider adding a pinch of cumin, coriander, or even curry powder for a warm, aromatic flavor. Just start with a small amount and adjust according to your preference.

How can I thicken the soup if it’s too thin?

If your soup is thinner than you’d like, you have a few options. You can simmer it uncovered for a little longer to reduce and thicken.

Alternatively, blending in a small boiled potato or adding a bit of cream can also help achieve a creamier, thicker consistency.

Slow Cooker Parsnip And Carrot Soup Ingredients

• 1.6 lbs of parsnips, peeled and roughly chopped
• 2 lbs of carrots, peeled and roughly chopped
• 1 gluten-free vegetable stock cube (use a regular one if gluten isn’t a concern)
• 1 tbsp of vegetable oil (canola oil works great)
• 2 tbsp of slightly salted butter
• 1 onion, chopped
• 4 cloves of garlic, finely chopped
• A pinch of salt and black pepper, adjust to taste

How To Make Slow Cooker Parsnip And Carrot Soup

1. Start the base: Place the chopped parsnips and carrots into your slow cooker.
2. Add flavors: Crumble in the stock cube, then pour in a liter of boiling water. Stir the mix to combine everything well.
3. Let it cook: Secure the lid on your slow cooker, set it to low, and let the soup simmer for 6 to 8 hours. This slow cooking time ensures all the flavors meld together beautifully.
4. Prepare the aromatics: About 10 minutes before the end of cooking, heat the oil and butter in a small frying pan over medium heat. Add the chopped onion and garlic, frying them gently until they’re soft, translucent, and just beginning to take on a golden hue.
5. Combine and blend: Transfer the softened onion and garlic into the slow cooker. Use a stick blender to puree the soup until it’s completely smooth. This is where the magic happens, transforming those chunky veggies into a creamy delight.
6. Adjust consistency and season: If the soup feels too thick for your liking, you can thin it out by stirring in more boiling water, a little at a time, until it reaches your desired consistency. Season with salt and pepper to taste.
7. Serve it up: Dish out the soup hot, perfect as is or with your favorite bread on the side.

Recipe Tips

• Thickening the Soup: If the soup’s too runny, add a spoonful of mashed potatoes to thicken it without altering the taste.
• Enhancing Flavor: Roast the parsnips and carrots before adding them to the slow cooker to deepen the soup’s flavor.
• Creamier Texture: For a creamier consistency, stir in a quarter cup of heavy cream or coconut milk before serving.
• Veggie Varieties: Don’t shy away from adding other vegetables like sweet potatoes or butternut squash for added nutrients and flavors.

Recipe Variations

• Spicy Kick: Add a teaspoon of curry powder or a dash of cayenne pepper to give the soup a warming, spicy undertone.
• Herb Infusion: Fresh thyme or rosemary can add a refreshing, herby twist to the soup. Stir in during the last hour of cooking.
• Meaty Version: Introduce diced cooked bacon or shredded chicken for an extra protein punch and a richer taste.
• Low-Carb Option: Substitute half of the carrots with cauliflower to lower the carb content without compromising the soup’s texture.
• Cheese Please: Stir in grated Parmesan or Cheddar cheese before serving for a delightful cheesy flavor and smoother texture.

What To Serve With Parsnip And Carrot Soup

You can serve your hearty Parsnip and Carrot Soup with crusty bread, soda bread rolls, roasted Brussels sprouts, garlic croutons, or steamed green beans. Or you can complement it with grilled cheese sandwiches or soft dinner rolls for dipping.

How To Store Parsnip And Carrot Soup

In The Fridge:

Cool the soup completely before transferring it into an airtight container and store it in the fridge for up to 5 days. Make sure the container is sealed well to maintain freshness and prevent absorbing other odors.

In The Freezer:

Parsnip and Carrot Soup freezes well due to its smooth texture. After cooling, pour it into freezer-safe bags or containers and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

How To Reheat Parsnip And Carrot Soup

Reheat your Parsnip And Carrot Soup in a saucepan over medium heat, stirring occasionally, until hot which should take about 5-10 minutes.

Or, microwave it in a microwave-safe container for 2-3 minutes, stirring halfway through.

Check out More Slow Cooker Recipes:

• Slow Cooker Tomato Soup With Fresh Tomatoes
• Slow Cooker Chicken Rice Soup
• Slow Cooker Spiced Parsnip Soup