Roasted Carrot and Parsnip Soup

This roasted carrot and parsnip soup is rich in flavour with warm spices, and a natural creaminess thanks to fresh potatoes. It’s naturally gluten-free and vegan.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Author Ashley


  • 5 small parnips
  • 3 medium carrots
  • 3 tbsp olive oil divided
  • 2 leeks white part only
  • 1 clove garlic minced
  • 2 small white potatoes diced
  • 6 cups vegetable broth* see note
  • 1/4 tsp ginger
  • 3/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/4 tsp dried thyme
  • 1/2 tsp salt


  1. Preheat oven to 400 degrees.

  2. Cut the carrots and parsnips lengthwise into thin 1/2 inch sticks. Toss with 2 tbsp of olive oil, and place on a baking sheet. Bake for 30 minutes, flipping halfway through.

  3. Heat a large pot on medium-low heat. Add the leeks and cook for about 5 minutes until softened, stirring occasionally. Add the minced garlic and potatoes, and cook for an additional 2-3 minutes. 

  4. Add the spices, vegetable broth, and roasted carrots and parsnips to the pot. Turn the heat up to medium-high and place a lid on the pot. Cook until the potatoes are soft, about 12-15 minutes. 

  5. Blend the soup using a blender or immersion blender until smooth. 

Recipe Notes

*the amount of vegetable broth will depend on how thick you like your soup. We like ours on the thicker side, so 6 cups was perfect. If you want to thin it out a bit more, add more vegetable broth or water.