Crock Pot Carrot and Parsnip Soup
Warm, creamy, and brimming with wholesome flavor, this Crock Pot Carrot and Parsnip Soup is the ultimate comfort food for chilly days. Featuring tender carrots, sweet parsnips, and a fragrant blend of cumin, coriander, and turmeric, this slow-cooked soup offers a velvety texture and rich, earthy taste. The addition of unsweetened coconut milk brings a luscious creaminess, while sautéed onions and garlic elevate the depth of flavor. Easy to prepare with just 20 minutes of prep, it’s perfect for busy schedules—just let your crock pot do the work! Garnished with fresh parsley, this nutrient-packed vegan soup is as visually appealing as it is delicious. Gluten-free, dairy-free, and loaded with veggies, it’s a healthy, satisfying option for lunch or dinner.
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Recipe Information
Ingredients
- 4 cups (peeled and chopped) carrots
- 3 cups (peeled and chopped) parsnips
- 1 large (chopped) yellow onion
- 3 cloves (minced) garlic
- 4 cups vegetable broth
- 1 cup (unsweetened) coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons turmeric powder
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons (freshly ground) black pepper
- 2 tablespoons olive oil
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Peel and chop the carrots, parsnips, and onion into evenly-sized pieces for even cooking.
Mince the garlic cloves and set aside.
In a skillet over medium heat, warm the olive oil and sauté the chopped onion until it becomes translucent, about 3-4 minutes. Add the minced garlic and continue cooking for an additional 1 minute. This step enhances the flavor of the soup.
Transfer the sautéed onion and garlic to the crock pot.
Add the chopped carrots, parsnips, vegetable broth, ground cumin, ground coriander, turmeric, salt, and black pepper into the crock pot.
Stir everything together to combine evenly.
Set the crock pot to cook on low for 8 hours or on high for 4-5 hours, until the vegetables are tender and easily pierced with a fork.
Once cooked, use an immersion blender to puree the soup directly in the crock pot until smooth. Alternatively, transfer it in batches to a countertop blender and puree until smooth, then return to the crock pot.
Stir in the coconut milk to add creaminess and adjust the seasoning with additional salt or black pepper if needed.
Serve the soup hot in bowls and garnish with freshly chopped parsley.
Nutrition Facts
Calories |
1431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 9.9 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 5613 mg | 244% | |
| Total Carbohydrate | 225.3 g | 82% | |
| Dietary Fiber | 46.2 g | 165% | |
| Total Sugars | 82.5 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 578 mg | 44% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 5583 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
