Carrot, Parsnip and Dill Soup

Carrot, Parsnip and Dill Soup

A blue ceramic soup pot on a gas stove with the lid ajar showing a chili or soup.

It’s dill-icious!

Packed with beta-carotene and simple flavors, this soup is quick and easy and makes a great weeknight meal. Serve it up with these Savory herb and Cheese Drop Biscuits with Oat Flour or this! Jalapeño and Cheese Cornbread.

  • Gluten free
  • Dairy free
  • Refined sugar free
  • Nut free
  • Vegan/vegetarian
  • Cleanse program friendly


  • 2 tbsp olive oil or cooking oil of choice
  • 2 medium white/yellow onions, coarsely chopped
  • 3 stalks celery, sliced
  • 3 cloves garlic, minced
  • 8 cups carrots, coarsely chopped into rounds, about 1 bag
  • 2 large parsnips, peeled and coarsely chopped into rounds, alternatively, use 1 large potato
  • 6-8 cups soup stock such as vegetable or chicken
  • 1/2 cup packed fresh dill
  • Salt and pepper to taste


  • In a large soup pot, sauté the onion and celery on medium until soft, about 5 minutes.
  • Add minced garlic and sauté another minute.
  • Add cut carrots and parsnips to the pot, cover veggies with soup stock plus 1 cup more.
  • Bring to a boil then turn to low and let simmer until veggies are thoroughly cooked, about 20 minutes.
  • Once vegetables aretender, add fresh dill then puree with either an immersion blender or transfer to a high speed blender until smooth.
  • Add additional salt and pepper to taste.
  • Could garnish with roasted pumpkin seeds for some crunch or add a doll-up of plain greek, yogurt.

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Inner Vision Health and Wellness Karyn Lawson RMT INHC