Irish Root Soup Carrots

The rain was coming down sideways when I finally tried making this soup after meaning to for years. Something about root vegetables simmering away just feels right when the weather turns gray and unforgiving. I stood by the window watching the steam curl up from the pot while the rest of the house stayed quiet and warm. This soup has become my go-to whenever I need something that feels like a hug from the inside out.

My neighbor Kathleen mentioned she always adds a splash of milk at the very end and never lets it come back to a full boil. I tried it her way last month and the difference in creaminess was impossible to ignore. Now I make a double batch whenever friends are coming over because someone always asks for seconds.

Ingredients

• Unsalted butter: Start with cold butter cut into cubes so it melts evenly without burning
• Large onion: Chop it roughly the same size as your carrot slices for even cooking
• Large carrots: Look for carrots that feel heavy and firm with no bend or give
• Large parsnips: Smaller parsnips tend to be sweeter while larger ones can get woody
• Medium potatoes: Yukon Gold or Russet work beautifully here
• Garlic cloves: Fresh minced garlic makes a noticeable difference over jarred versions
• Vegetable broth: Low sodium broth lets you control the seasoning better
• Whole milk or plant-based milk: Room temperature milk incorporates more smoothly than cold
• Dried thyme: Rub the thyme between your fingers before adding to release the oils
• Bay leaf: This subtle addition adds depth that most people cannot quite identify
• Salt and black pepper: Taste at the end since broth brands vary so much in saltiness

Instructions

Melt and soften:

Melt the butter in your large pot over medium heat until it foams slightly then add the chopped onion

Build the base:

Add the garlic carrots and parsnips stirring occasionally for about 5 minutes until everything smells fragrant

Simmer together:

Stir in the potatoes thyme bay leaf and broth then bring everything to a gentle boil before reducing to a simmer

Wait for tenderness:

Let it bubble away for 20 to 25 minutes until a knife slides through the vegetables with no resistance

Blend it smooth:

Fish out the bay leaf then use an immersion blender right in the pot until the texture turns completely silky

Finish with creaminess:

Stir in the milk over low heat just until warmed through then season generously before serving

Save

Last winter my sister came over after a terrible flight and I served this soup with thick slices of brown bread. She took one bite closed her eyes and said this was exactly what she needed but could not explain why. Sometimes food just hits different.

Making It Your Own

A pinch of nutmeg stirred in at the end adds this incredible warmth that people notice but cannot quite place. I discovered this by accident when I reached for the wrong spice jar and now it is non negotiable in my kitchen.

Getting The Texture Right

If you prefer some texture try blending just half the soup and stirring it back into the chunky portion. The contrast between silky and substantial makes each spoonful more interesting than a perfectly smooth purée.

Serving Suggestions

A crisp white wine like Sauvignon Blanc cuts through the richness beautifully. I also love setting out a small bowl of extra parsley so everyone can garnish their own bowl just how they like it.

• Toast your bread slices with a bit of butter for dipping
• A swirl of olive oil on top looks fancy and tastes amazing
• This soup keeps in the fridge for four days and freezes well too

Save

There is something deeply satisfying about turning humble root vegetables into something so comforting. Hope this recipe finds you on a day when you need it most.

Recipe FAQs

→ What vegetables are used in this soup?

The main vegetables included are carrots, parsnips, potatoes, and onions, which create a rich and earthy flavor profile.

→ Can this dish be adapted for a vegan diet?

Yes, replacing butter with olive oil and using plant-based milk instead of dairy milk makes it vegan-friendly.

→ How do I achieve a creamy texture?

Puréeing the cooked vegetables using an immersion blender creates a smooth, creamy consistency without added cream.

→ What herbs are used to enhance flavor?

Thyme and bay leaf are simmered with the vegetables to add depth and subtle herbal notes.

→ Can the soup be served chunky?

Yes, blend only half of the mixture to retain some vegetable pieces, giving a chunkier texture.