Carrot-Parsnip Soup

3 - 5
PersonalPoints™ per serving
Total Time
1 hr 12 min
15 min
52 min


Unsalted butter

1 Tbsp

Uncooked leek(s)

1 large, halved lengthwise and sliced, white and light green parts only

Garlic clove(s)

2 medium clove(s), finely chopped

Ginger root

2 tsp, peeled and minced fresh

Uncooked carrot(s)

1 pound(s), cut into 1/2-inch pieces

Uncooked parsnip(s)

1 pound(s), peeled and cut into 1/2-inch pieces

Fat free reduced sodium vegetable broth

32 fl oz

Star anise

4 gm, 2 pieces

Table salt

1 tsp

Black pepper

¼ tsp

Fat-free half-and-half

½ cup(s)

Fresh parsley

2 Tbsp, chopped fresh flat-leaf


  1. Melt butter in large saucepan over medium heat. Add leek and cook, covered, stirring occasionally, until softened, about 4 minutes. Add garlic and ginger and cook, stirring constantly, just until fragrant, about 30 seconds.
  2. Stir in carrots, parsnips, broth, star anise, salt, and pepper and bring to boil. Reduce heat and simmer, covered, until vegetables are very tender, about 40 minutes. Remove and discard star anise. Stir in half-and-half and let cool 5 minutes. Puree soup in blender in batches.
  3. Return soup to saucepan. Cook over medium heat, stirring occasionally, until heated through, about 2 minutes. Ladle soup evenly into 4 bowls and sprinkle with parsley.
  4. Per serving: 1 3/4 cups


Fragrant star anise has a distinctive licorice flavor that infuses the soup as it simmers. If you can't find it, you can substitute 1/4 teaspoon of five-spice powder or ground cinnamon.