Carrot, Parsnip and Leek soup.

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 145.3
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 3,591.6 mg
  • Total Carbs: 33.7 g
  • Dietary Fiber: 8.1 g
  • Protein: 3.5 g

View full nutritional breakdown of Carrot, Parsnip and Leek soup. calories by ingredient
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Root vegetables soup, great for fall.
Ginger adds this tangy taste to sweet carrot and parsnip.

Root vegetables soup, great for fall.
Ginger adds this tangy taste to sweet carrot and parsnip.

Number of Servings: 4


    Carrots, raw, 6 carrot (7-1/2")
    Parsnips, raw, 1.5 parsnip (9" long)
    Leeks, 2 leeks (white part only)
    Water 8 cup (8 fl oz)
    Ginger Root, 0.25 cup slices (1" dia)
    Garlic, 2 cloves
    Turmeric, ground, 2 tbsp
    Black pepper, freshly ground, 3 tbsp
    Sea Salt, 2 tbsp


You could substitude leeks for onions if you can't find it at your local grocery.

I made this my main dish for my lunch so it's 2 cups servings, but as a side dish or appetizer, make 1 cup servings and divide the nutritional information by 2.


Cut carrots and parsnips into small chunks.
Cut Leeks into 1/2 inches slices.
Peel and cut ginger into thin slices.
Peel and cut garlic into thin slices.
Put everything in a slow cooker or a large sauce pan and cover with 8 cups of water.
Simmer until every vegetable is soft.
Season with ground turmeric, sea salt and freshly ground black pepper.
Blend with everything until smooth.

I cooked mine in the slow cooker over night, so it took around 6 hours on medium/high setting to cook, but it will be shorter if you do it on the stove top, maybe 1 hour or so.
You can blend it with a standing blender directly in the pot or in a traditionnal blender, but if you do so, remember to let your soup cool down a bit before putting it in the blender.

Serving Size: Makes around 4-2 cups servings.

Number of Servings: 4

Recipe submitted by SparkPeople user MADAMEMOUSTACHE.

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