Simple, practical, and full of everyday flavour, Carrot, Leek, Parsnip Soup is a vegan, vegetarian American soup made with carrots chopped, leek chopped, and parsnips chopped in about 16 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 6 minutes
  • Total time: 16 minutes
  • Yield: 1 serving
  • Category: Soup
  • Cuisine: American

Ingredients

  • 1 cup carrots chopped
  • 2/3 cup leek chopped
  • 2/3 cup parsnips chopped
  • 1 teaspoon oil
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon cajun spice blend
  • freshly ground black pepper or red pepper flakes to taste
  • 1 cup water

Method

  1. In a pan, heat oil at medium heat and add leeks to it.
  2. Cook for 2-3 minutes until golden.
  3. Add the carrots and parsnip and cook covered for 2-3 minutes until parnips start to get tender.
  4. Blend these with 1/2 cup or more water into a puree and pour puree back into the pan.
  5. Add salt, cajun spice and freshly ground black pepper to taste, mix well and bring to a boil.
  6. Taste and adjust, salt spices and water content.
  7. Serve hot topped with parsley or cilantro.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.