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Silky carrot parsnip potato soup garnished with fresh herbs and olive oil, served warm in a white bowl
Mirjana

Silky Carrot, Parsnip & Potato Soup with Yogurt and Fresh Herbs

This silky carrot, parsnip, and potato soup is naturally creamy, gently spiced, and beautifully balanced with yogurt and fresh herbs. Light yet comforting, it can be served warm or chilled and easily adapts to a vegan version.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Soup
Cuisine: Mediterranean inspired, Vegetarian
Ingredients Method Notes

Ingredients
  

  • 20 baby carrots
  • 2 medium parsnips
  • 7-8 medium yellow potatoes
  • 3 shallots
  • 2–3 garlic cloves, chopped
  • 4 tbsp salted butter (or ¼ cup extra-virgin olive oil for vegan version)
  • 1 cup plain whole-milk yogurt or kefir
  • 3 cups water or vegetable broth
  • Extra-virgin olive oil, for serving
  • Spices & Seasoning
  • ½ tsp turmeric
  • ½ tsp ground ginger (or 1 tbsp fresh grated ginger)
  • 1 tbsp balsamic vinegar (preferably Modena-style)
  • 1 tbsp sriracha or a pinch of cayenne (optional)
  • Salt and freshly ground black pepper, to taste
  • Fresh Herbs (choose one or mix)
  • Mint

    Chives

    Rosemary

  • For another comforting option built around vegetables and gentle spices, try my [Cauliflower Cream Soup, Cheesy and Luxurious], especially if you enjoy smooth, blended soups like this carrot parsnip potato soup.

Method
 

  1. Step 1 – Prepare the Ingredients
    Wash, peel, and prep all vegetables before cooking. Slice the carrots and parsnips into even pieces, peel and halve the shallots, and lightly crush the garlic cloves. Measure the spices and have the yogurt (or coconut milk) ready. Preparing everything in advance ensures smooth cooking and balanced flavors.
    Prepared ingredients for silky carrot parsnip potato soup, including chopped parsnips, yellow potatoes, shallots, garlic, butter, yogurt, fresh herbs, and olive oil arranged before cooking
  2. Step 2 – Cook the Root Vegetables
    Place the carrots, parsnips, shallots, and garlic in a large pot. Add the butter or olive oil and pour in 3 cups of lightly salted water or vegetable broth. Bring to a gentle boil, then simmer for about 30 minutes, until all vegetables are very tender. Leave the vegetables in their cooking liquid; there is no need to strain.
    Step 3 – Cook the Potatoes Separately
    While the root vegetables simmer, cook the potatoes whole and unpeeled in salted water until fork-tender. Let them cool slightly, then peel, chop, and add them to the pot with the other cooked vegetables. Discard the potato cooking water.
    Step 4 – Blend Until Smooth
    Using an immersion blender, blend the vegetables directly in the pot until completely smooth and silky. If using a countertop blender, work in batches and return the soup to the pot once blended.
    Freshly blended carrot parsnip potato soup in a pot, showing smooth and velvety texture before seasoning
  3. Step 6 – Serve and Garnish
    Pour the soup into a large serving bowl or individual bowls. Serve warm, at room temperature, or lightly chilled. Garnish with chopped fresh herbs, thin slices of cooked carrot, and a generous drizzle of extra-virgin olive oil. Serve with crusty bread if desired.
    Silky carrot parsnip potato soup garnished with fresh herbs and olive oil, served warm in a white bowl

Notes

This silky carrot parsnip potato soup pairs beautifully with rustic breads and works well alongside other light vegetable dishes from Delicious Eclectica, such as my seasonal vegetable stews and salads.
Nutrition Information (per serving, estimated)
• Calories: ~210
• Fat: 9 g
• Carbohydrates: 28 g
• Fiber: 5 g
• Protein: 5 g
• Sodium: ~320 mg
(Values will vary based on dairy or vegan substitutions.)