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Curried parsnip soup served in a bowl.
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5 from 3 votes

Curried Parsnip Soup

With the perfect balance of sweet parsnips and aromatic spices, this Curried Parsnip Soup is a delicious and easy-to-make dish!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Soup
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Author: James Wythe

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
Metric - US Customary

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.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for 2-3 days. Reheat in a pot/pan over a low heat until piping hot or in 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. 
Tip 1: To save time, you could cook all of the vegetables in a large saucepan.
Tip 2: For a thicker soup, you can blend it a bit less to have some vegetable chunks. For a silky smooth soup, continue to blend.
Tip 3: If you want to add some protein, try lentils, chickpeas, tofu, or chicken.

Nutrition

Calories: 262kcal | Carbohydrates: 36g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Fiber: 9g | Sugar: 12g