Carrot and Parsnip Soup with Apple and Bacon

A bowl of carrot and parsnip soup with a soon dipping in from the side.

5 from 3 votes

Carrot and Parsnip Soup with Apple and Bacon

Gently flavored with hints of bacon, apple and curry powder this carrot and parsnip soup will definitely impress and is the perfect way to warm yourself up on a cold, dreary day.

Prep Time15

Cook Time45

Course: Soup

Cuisine: American

Servings:

Calories: 545kcal

Author: Leigh Anderson

Ingredients

6 slices bacon cut into 1-inch pieces
1 yellow onion thinly sliced
2 celery ribs thinly sliced
1 lb parsnips peeled and roughly chopped
4 large carrots peeled and roughly chopped
1 granny smith apple peeled, cored and roughly chopped
4 cups chicken stock
2 tsp curry powder or Chinese five spice
2 tbsp maple syrup or brown sugar
1/2 cup heavy whipping cream

For Serving:

1 granny smith apple diced or cut into thin slivers
1/2 cup sour cream optional

Instructions

Place the bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until it's crispy and browned, about 10-12 minutes. Use a slotted spoon to transfer the bacon to a paper towel lined plate, leaving the fat behind in the pan.
Add the onion and celery into the bacon fat, cook over medium – low heat for 10 minutes, or until soft and translucent then add the curry powder, carrot, parsnip, apple and a generous pinch of salt. Sauté for 5 minutes, stirring frequently.
Next, add the chicken stock and bring the soup to a low simmer. Cover and let the soup cook until the carrots and parsnips are completely tender, about 20-30 minutes. Next, turn off the heat, pour in the cream and maple syrup then blend with an immersion blender (or in batches with a countertop blender, see notes below) until smooth. Taste and adjust the seasonings as needed.
To serve, divide the soup between bowls, top with sliced apple, bacon crumbles and a dollop of sour cream. Serve right away.

Notes

Ingredient Notes and Substitutions:

Bacon: I used an applewood smoked bacon for this recipe but almost any type of bacon would be just fine.
Parsnips: When purchasing parsnips look for ones that are small, rather than massive and bulky. Large parsnips can be fibrous and bitter, while smaller ones are more tender and have a better flavor. Avoid parsnips that are shriveled, spotted, or growing tiny roots. Parsnips are best eaten in the cold weather months, mid-fall to winter
Chicken Stock: Turkey stock or vegetable stock also work.
Heavy Cream: Coconut milk can be substituted for heavy cream.

How to Purée Soup – With or Without an Immersion Blender:

By far the easiest way to purée a soup is with an immersion blender. Place the blade end of the immersion blender into the bottom of your soup pot and puree until smooth. To avoid splatters, be sure the blade is completely submerged while blending. My immersion blender or “stick blender” is one of my holy grail kitchen appliances. It’s perfect for quickly blending together soups, sauces, salad dressing, aioli.. etc. It’s compact and easy to clean, if you don’t have one already I highly recommend this one by Kitchen Aid.
If you don’t have an immersion blender you can use a regular countertop blender but you need do so carefully and in small batches. Before getting started allow the soup to cool off on the stove, uncovered for 5-10 minutes. In batches, transfer the soup to you blender filling it no more than halfway, then place the lid on loosely leaving it slightly ajar so steam can escape then blend on the lowest/slowest setting until smooth and creamy. Repeat as needed until all of the soup is puréed.

Storing and Re-heating Leftovers:

Carrot and Parsnip Soup can be stored, covered, in the refrigerator for up to 5 days. Reheat over low heat in a saucepan or in the microwave. Add a few tablespoons of water to loosen up the soup as needed.
Freezing Instructions: Cool completely, then freeze in an airtight container for up to 3 months. Defrost overnight in fridge then reheat in the microwave or on the stove until piping hot, stir well.

Nutrition