Easy Vegetarian Carrot Parsnip Soup

This recipe for Easy Vegetarian Carrot Parsnip Soup is delicious for fall and winter, made in the pressure cooker or Instant Pot. See the recipes notes for slow cooker instructions. This Carrot Parsnip Soup is perfect for meal prep and Meatless Monday.

This post includes affiliate links.

Since I bought my Instant Pot a few years ago, I have made countless soups – Butternut Squash & Cauliflower Soup and Whole30 Chili among others. This Carrot Parsnip soup is delicious if you have time to roast the carrots and parsnips in advance, but it’s not required.

This vegetarian soup recipe includes carrots and parsnips as the star ingredients. I love soup with simple flavors, seasoned only with salt, pepper and lemon zest. Serve this soup with a loaf of crusty bread, crackers, or a grilled cheese sandwich.

I love how fast soup cooks in the Instant Pot. After the soup finishes cooking, use an immersion blended or a regular blender. Using a regular blender will result in a very creamy soup!

Print

Carrot Parsnip Soup

A simple vegetarian soup recipe, made in a pressure cooker.

Course Main Course

Cuisine American

Keyword soup, vegetarian

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 6 people

Author Celia

Ingredients

• 1 yellow onion {chopped}
• 3 garlic cloves {minced}
• 8 carrots {peeled and chopped}
• 6 parsnips {peeled and chopped}
• 4 cups vegetable broth
• 1 cup water
• 1 tbsp lemon zest
• 1/2 tsp black pepper
• 1/2 tsp salt

Instructions

1. Prepare the vegetables: peel and chop the parsnips and carrots. Chop the onion and mince garlic.

2. Select “Saute” on the Instant Pot. Once the pot warms up, add onions, salt and pepper and cook for ~3 minutes. Add garlic and cook for ~1 minutes.

3. Add the carrots and parsnips. Stir to combine. Add lemon zest.

4. Turn the Instant Pot “Off” briefly. Put the lid on a seal the Instant Pot, making sure that the valve is set to “Sealing.”

5. Select “Manual” on the Instant Pot. Adjust time to 15 minutes.
   

6. Let the pressure naturally release for 15 minutes. Turn the seal valve and release any additional pressure.
   

7. Blend the soup in a blender or use an immersion blender.
   

8. Optional topping: 1 tablespoon of yogurt, whisked with 1-2 teaspoons milk.

Recipe Notes

I prefer using an immersion blender for better texture.

Slow Cooker / Crock Pot Instructions: Saute onion and garlic on the stove, with salt and pepper. Add chopped carrots, parsnips and lemon zest. Transfer everything to a crock pot or slow cooker. Cook on HIGH for 4 hours, or LOW for 6-8 hours. Let the soup cool for ~10 minutes before serving. Use an immersion blender or regular blender to puree the soup.

Looking for more recipes like this Carrot Parsnip Soup? Try:

• Instant Pot Butternut Squash and Cauliflower Soup
• Roasted Carrot and Cauliflower Soup