Spicy carrot and parsnip soup

    55 min

    This very easy and healthy soup packed full of flavour, makes an ideal starter or a perfect lunch. This soup is best served with warm fresh crusty bread and butter.

    94 people made this

    Serves: 6 

    • 1 tablespoon olive oil
    • 3 cloves garlic, chopped finely
    • 1 green birdseye chilli, finely chopped
    • 1 red birdseye chilli, finely chopped
    • 160g chopped onions (1 large onion)
    • 2 stock jelly pots (chicken or vegetable)
    • 1.2L boiling water
    • 1kg carrots, chopped
    • 500g parsnips, chopped
    • sea salt and black pepper to taste
    • birdseye chilli flakes to taste

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat a large pan on a medium heat then add olive oil. Now add the garlic, chilli and chopped onions. Cook for roughly 4 minutes.
    2. Meanwhile add boiling water to a separate pan on a medium heat and add the stock pots with the water, and bring to the boil.
    3. Now add the chopped carrots and parsnips to the large pan and allow to fry for 5 minutes with the garlic, onions and chillies. Add a good pinch of sea salt and freshly ground black pepper.
    4. After the 5 minutes add the stock to the pan and bring to the boil, then turn down to a simmer for 25 minutes or until tender. Blend and serve.


    If you want this soup to be vegetarian or vegan, be sure to use the vegetable stock pots.

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    Reviews in English (4)


    My boyfriend made me this soup and it was beautiful! A spicy twist on your average carrot soup! It was lovely and sweet and spicy at the same time! Bursting with flavours a real homely made soup, went lovely with a french stick and pate! Definitely recommend 5* 👍  -  19 Feb 2013


    used chilli flakes and tasted great, but will definitely try the fresh hot chills next time.  -  07 Nov 2015


    2nd time I’ve made this now and it’s absolutely delicious.Everyone who has tried it has loved it.  -  22 Jan 2018