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I’m bringing you my easy Curried Parsnip Soup recipe! It is incredibly simple to make and comes together in about 30 minutes, making for a perfect weeknight meal! The flavours from the roasted veg make it taste much more complex than it actually is.
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
This simple curried parsnip soup is so perfect for any time of the year, but particularly as the cooler months come upon us! The warm flavours of curry along with the warm temperature of the soup make for an amazing meal.
Despite being delicious, this soup is also full of health benefits! Parsnips have fibre, potassium, and vitamins, including Vitamin C.
Ingredients to make Curried Parsnip Soup
- Parsnips – less sweetness than carrots and have an earthy taste perfect for this soup.
- Onions – brings both an umami and slightly sweet flavour.
- Garlic Cloves – add an even deeper flavour than normal when kept in their skins.
- Olive Oil – is used to roast up the vegetables.
- Salt and Pepper – help to accentuate and spice up this soup.
- Vegetable Stock – forms the base of this easy curried parsnip soup.
- Cream – makes this soup the perfect texture. I use soya to keep it dairy-free/vegan.
- Mild Curry Powder – is a great mix of flavours for this soup.
See recipe card for full information on ingredients and quantities.
Substitutions
- Vegetables – You could substitute or add vegetables. Some good ones would be carrots, artichokes, celeriac, potatoes, or butternut squash.
- Olive Oil – any neutral high-heat oil will work.
- Vegetable Stock – If you aren’t vegan/vegetarian, you could use chicken stock.
- Cream – You could use milk for a lighter soup. Coconut milk would be a great option!
- Mild Curry Powder – You could use your own concoction of spices. Some good ones are turmeric, ginger, ground cumin, or ground coriander. You can also try my Parsnip Soup instead.
Variations
- Spicy – Use a spicer curry or add some cumin for a spicer soup.
- Deluxe – Top bowls of soup with a swirl of cream and some parsnip crisps (made from strips of parsnips). Brighten it up with a bit of lemon juice.
- Kid friendly – Give kids some cheese or croutons to top their soup with or some bread to dip in to help them enjoy this soup! You could also consider cutting down the spice level.
How to make Curried Parsnip Soup
Step 1: Preheat the oven to 200°C (390°F) and line a baking sheet with parchment paper. Prepare your vegetables. Peel the parsnips (a potato peeler works great) and cut them into ¼-inch thick wedges. Peel the onions, and cut them into quarters. Leave the garlic unpeeled.
Step 2: Add your prepared vegetables to the kitchen paper on the baking sheet. Drizzle with olive oil and season to taste with salt and pepper. Roast the veggies for 20 minutes. Remove the vegetables from the oven and cool for 5 minutes.
Step 3: Add the vegetables into a food blender, along with the roasted garlic squeezed from its skin and vegetable stock. Blend until smooth. You can also do this in batches or blend with an immersion blender.
Step 4: Transfer the soup to a large saucepot, add the cream and curry powder, and stir. Reheat the soup and simmer/boil for 2-3 minutes.
Hint: If you can’t fit it all in your blender, you can blend it in batches or blend with an immersion blender.
Leftovers
Store leftover soup in the fridge in an airtight container for up to three days. Reheat in a pot or the microwave.
To Freeze: Store in the freezer in an airtight container for up to three months. Thaw in the fridge and then reheat in the microwave or on the stove.
Recipe FAQs
If you use larger parsnips, you need to make sure you peel them and may also need to cut out the woody center. If you don’t, it can lead to a bitter taste in your soup.
If your soup isn’t as thick as you’d like, you can make a slurry with flour or cornstarch and water and slowly stir it in until it reaches your preferred consistency.
More Vegetable Soup recipes
- Beetroot Soup
- Butternut Squash Soup
- Carrot and Coriander Soup
- Carrot and Lentil Soup
- Cauliflower Soup
- Celeriac Soup
- Leek and Potato Soup
- Mushroom Soup
- Pea Soup
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Curried Parsnip Soup
Ingredients
- 4 parsnips
- 2 medium onions
- 2 cloves garlic, unpeeled
- 2 tbsp olive oil
- Salt and pepper, to taste
- 750 ml vegetable stock, (or chicken stock)
- 125 ml cream, (I used soya)
- 2 tsp mild curry powder
Instructions
- Preheat the oven to 200°C (390°F) and line a baking sheet with parchment paper. Prepare your vegetables; peel the parsnips and cut them into ¼-inch thick slices. Peel the onions, and cut them into quarters. Leave the garlic unpeeled.
- Add your prepared vegetables to the baking sheet. Drizzle with olive oil and season to taste with salt and pepper. Roast the veggies for 20 minutes. Remove the vegetables from the oven and cool for 5 minutes.
- Add the vegetables into a food blender, along with the roasted garlic squeezed from it’s skin and vegetable stock. Blend until smooth. You can also do this in batches or blend with an immersion blender.
- Transfer the soup to a large saucepot and add the cream and curry powder. Reheat the soup and simmer for 2-3 minutes.
Extremely tasty and delicious. Easy to make will be making this again.
Thanks Wendy 🙂
Delicious and so easy to prepare. So warming. Will definitely be making this again.
Thank you Wendy 🙂
This soup is absolutely delicious.
Parsnip Soup sounds boring, but the taste was anything but boring. It is a delicious Autumn Winter dinner
Thanks Johanna 🙂