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Creamy Carrot & Parsnip Soup with Fried Sage (Dairy-Free!)

Creamy Carrot & Parsnip Soup

As the days grow shorter and winter approaches, I increasingly long for coziness, warmth, and deep nourishment in my daily life.

Now that the weather is getting a bit colder, I seem to find myself curling up by the fireplace especially in the early mornings when our home is still quiet and dark.

Feeling the delicious warmth of the fire upon my skin and watching the flames flicker while the sun comes up and fills the house with light has become one of my favorite rituals this fall.

It makes me feel rooted.   

I feel much more anchored and connected throughout the day after having these few stolen moments in the mornings.  

And I find myself-

     making better choices,

     breathing more deeply,

     feeling peace-full.

I’ve also found that as I begin to feel more rooted in my life, I look to foods that create those feelings of warmth and nourishment within me.

And if there was ever a soup that could deliver these very things, this would be the one.

Creamy Carrot Parsnip Soup
Have you ever had a bowl of soup that delighted your senses and made you feel wonderfully and deeply cared for?

Well that’s exactly what you’re getting here.

This delicious soup pairs carrots and parsnips – two hearty and nourishing root vegetables that complement each other beautifully.

A bit about these lovely roots:

  • Carrots are rich in vitamins A, C, K, B8, pantothenic acid, folate, potassium, iron, copper, and manganese.
  • Parsnips are rich in potassium, manganese, magnesium, phosphorous, zinc, and iron, as well as vitamins B, C, E, and K.

When you bring these two beauties together, you make an irresistible creamy soup that’s dairy-free.

You can make this a complete meal by adding protein like cooked shrimp, shredded cooked chicken, or pork loin.

Serves 4


1/4 cup sage leaves
pinch of salt
2 tablespoons coconut oil or extra virgin olive oil
1 pound carrots, peeled, chopped
4 parsnips, peeled, chopped
1 onion, diced
2 garlic cloves, thinly sliced
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
1 quart chicken broth
1 pound cooked chicken, shrimp, or sliced pork loin


Warm one of the tablespoons of the olive oil in a large stockpot over medium-high heat. Add the sage and cook about 1 minute, turning often until crisp. Transfer to a paper towel and sprinkle with a pinch of salt.

Add the remaining oil to the stockpot and place over medium heat. Add the carrots, parsnips, onions, garlic, salt and pepper. Cook 4 to 5 minutes stirring well until the onions start to brown. Add the broth and simmer 10 to 12 minutes until the carrots and parsnips are tender.

Using an immersion blender or vitamix process until smooth, adding ¼ to ½ cup water to reach desired consistency. Top with chicken, shrimp, or pork and sage, serve immediately.

Nutritional Stats Per Serving (2 cups): 363 calories, 33 g protein, 30 g carbohydrates, 11 g sugars, 12 g fat (7 g saturated), 92 mg cholesterol, 7 g fiber, 417 mg sodium.