Velvety smooth soup maker carrot and parsnip soup flavoured with the warming spices of cumin, coriander, and chilli!
This delicious root vegetable soup is so quick and easy to make in a soup maker, you can be tucking into a bowl in under 25 minutes!
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Using a soup maker to create this soup saves time and effort, as it takes care of the blending and cooking process for you.
Simply add your ingredients, select the smooth setting, and let the soup maker do the rest.
This soup maker recipe is perfect for those who are short on time but still want to enjoy a homemade soup.
Love soup? Try my easy roasted swede soup, soup maker mushroom soup or soup maker leek and potato soup next!
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✔️ Why you'll love this recipe!
- Carrots and parsnips are the stars of this recipe, providing a sweet and earthy flavour that pairs well with warming spices like cumin and coriander.
- This soup is also a great way to incorporate more vegetables into your diet.
- Adding a splash of cream gives the soup a richer, silkier texture.
- Using a soup maker significantly simplifies the cooking process. You just need to add your ingredients, set your preferred program, and let the soup maker do the work for you.
🛒 Ingredient notes
Onion - peeled and finely chopped.
Garlic - 1 clove finely chopped.
Parsnips - 350-400g peeled and chopped.
Carrots - 350-400g peeled and chopped.
Stock - 900 ml of vegetable stock made from a stock pot or stock cube (or homemade if you have it).
Spices - Cumin, ground coriander, and chilli flakes.
Salt - for seasoning.
Cream - a drizzle of double cream at the end of cooking helps make the soup silky smooth in texture.
🔪 How to make smooth carrot and parsnip soup in a soup maker
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
Top Tips
- The cooking time for the spiced carrot and parsnip soup will depend on the type of soup maker you have. As a general rule, most soup makers take between 20-30 minutes to cook soup.
- Chop your carrots and parsnips into even-sized pieces to ensure they cook uniformly. Smaller pieces are generally better as they can cook more quickly and blend more easily.
- If your soup maker has a sauté function, use it to cook onions, garlic, and spices before adding the rest of your ingredients. This step can add a depth of flavour to the soup.
- Ensure you add enough liquid to cover the vegetables, but be mindful of the maximum fill line of your soup maker. Too much liquid can result in a soup that's too thin, while too little might not blend smoothly.
- Once the soup is cooked, the soup maker will automatically switch to keep warm. At this point, you can either serve the soup straight away or leave it to cool before storing it in the fridge or freezer.
🍴 Serving suggestions
Garnishing is key - a swirl of cream or a drizzle of olive oil on top adds a touch of indulgence, while a sprinkle of freshly chopped parsley or coriander provides a burst of colour and freshness.
For a crunchy contrast, consider adding croutons, toasted pumpkin seeds, or a sprinkle of crispy onions.
This soup pairs wonderfully with warm, crusty bread or air fryer garlic bread, perfect for dipping and scooping up the soup.
For a heartier meal, you might serve it alongside a simple sandwich or a salad. An air fryer cheese toastie, air fryer cheese scone, or tuna melt, for instance, can turn this soup into a comforting, satisfying meal, ideal for chilly evenings.
Alternatively, a light, crisp rocket salad with a tangy vinaigrette can balance the soup's richness and spice.
📖 Variations
If you want to switch up the flavours of the spiced carrot and parsnip soup, there are a few ingredients you can swap out or add in to create a new taste. Here are some of our suggestions:
- Add a sweet potato to the mix for an even richer and creamier soup.
- Swap out the parsnips for butternut squash for a slightly sweeter taste.
- Add some freshly grated ginger to the soup for an added kick.
- Add a chopped apple for a slightly sweeter and tangier taste.
- If you find your soup too spicy, try adding some coconut milk to tone down the heat.
🥡 Storage
Store - Before storing, allow your soup to cool to room temperature. Transfer the cooled soup to an airtight container and store in the fridge for up to 4 days.
Reheat - Microwave until piping hot, or reheat in a saucepan on the hob (stove).
Freeze - transfer the cooled soup to a freezer safe container and freeze for up to 3 months.
❓ Frequently asked questions
Yes, you can put raw vegetables directly into a soup maker for making soup. However, it is recommended to chop the vegetables into small pieces to ensure they cook evenly.
Yes, simply omit the cream.
No worries! You can make this soup in a regular pot. Simply cook your ingredients on the hob, then blend the soup using a stick blender or carefully transfer it to a stand blender.
Absolutely. Feel free to include other vegetables like sweet potatoes, squash, or even apples for a hint of sweetness. Just keep in mind the cooking times and cut sizes to ensure even cooking.
Classic spices include cumin, coriander, ginger, nutmeg, and a touch of cinnamon. You can adjust the quantities based on your taste preferences.
Soup makers are designed to cook the soup just right, so overcooking is generally not an issue. However, it’s always good to check the manufacturer’s instructions for your specific model.
😋 More soup recipes you might like
- Slow Cooker Tortellini Soup
- Curried Parsnip and Apple Soup
- Roasted Swede Soup
- Sweet Potato and Red Pepper Soup
- Leek and Potato Soup (In A Soup Maker)
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Recipe
Spiced Carrot & Parsnip Soup (In A Soup Maker)
Would you like to save this?
We'll email you this post for easy access later! You'll also join the Effortless Foodie mailing list and receive my popular 'No Bake Bars and Slices' eBook for free!
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Equipment
Ingredients
- 1 Onion
- 1 Garlic Clove
- 350 - 400 g Carrots
- 350 - 400 g Parsnips
- 900 ml Vegetable Stock
- 2 teaspoon Cumin
- 1 teaspoon Ground Coriander
- ¼ teaspoon Chilli Flakes
- 1 teaspoon Sea Salt
- 2 tablespoon Double Cream
Instructions
- Peel and chop the onion, garlic, carrots and parsnips (I use a mini chopper to get everything a uniform size).1 Onion, 1 Garlic Clove, 350 - 400 g Carrots, 350 - 400 g Parsnips
- Place the chopped vegetables into your soup maker, add the spices and salt, and pour over the vegetable stock.900 ml Vegetable Stock, 2 teaspoon Cumin, 1 teaspoon Ground Coriander, ¼ teaspoon Chilli Flakes, 1 teaspoon Sea Salt
- Set to smooth (or you can leave it chunky if you prefer) and turn the soup maker on. The soup took 21 minutes in my Morphy Richards 1.6 L soup maker.
- Serve in bowls drizzled with double cream.2 tablespoon Double Cream
Notes
- The cooking time for the spiced carrot and parsnip soup will depend on the type of soup maker you have. As a general rule, most soup makers take between 20-30 minutes to cook soup.
- Chop your carrots and parsnips into even-sized pieces to ensure they cook uniformly. Smaller pieces are generally better as they can cook more quickly and blend more easily.
- If your soup maker has a sauté function, use it to cook onions, garlic, and spices before adding the rest of your ingredients. This step can add a depth of flavour to the soup.
- Ensure you add enough liquid to cover the vegetables, but be mindful of the maximum fill line of your soup maker. Too much liquid can result in a soup that's too thin, while too little might not blend smoothly.
- Once the soup is cooked, the soup maker will automatically switch to keep warm. At this point, you can either serve the soup straight away or leave it to cool before storing it in the fridge or freezer.
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