I’m sharing an easy Curried Parsnip Soup recipe that’s quick to make and ready in about 30 minutes — ideal for a weeknight. Roasting the vegetables brings out deep, rounded flavours that make this soup taste more complex than it is.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Curried Parsnip Soup
- Substitutions
- Variations
- How to make Curried Parsnip Soup
- Leftovers
- Recipe FAQs
- More Vegetable Soup recipes
- You might also like
- Rate it…
- Curried Parsnip Soup Recipe
Why this recipe works
This curried parsnip soup is comforting year-round, especially as the weather cools. The warm curry spices pair perfectly with the natural sweetness and earthiness of roasted parsnips, producing a rich, satisfying bowl.
It’s also nutritious: parsnips provide fibre, potassium and vitamins such as vitamin C, making this an easy way to enjoy wholesome ingredients.
Ingredients to make Curried Parsnip Soup
- Parsnips – slightly less sweet than carrots, with an earthy flavour that suits this soup.
- Onions – add umami and a touch of sweetness.
- Garlic cloves – roasting garlic in its skin gives a deeper, mellow flavour.
- Olive oil – used to roast the vegetables.
- Salt and pepper – season to taste.
- Vegetable stock – forms the soup base.
- Cream – gives the soup a silky texture; soya cream keeps the recipe dairy-free.
- Mild curry powder – a gentle spice blend that complements the parsnips.
See the recipe card for exact quantities.
Substitutions
- Vegetables – you can swap or add carrots, celeriac, potatoes, artichokes or butternut squash.
- Oil – any neutral, high-heat oil works in place of olive oil.
- Stock – use chicken stock if you’re not vegetarian for a richer flavour.
- Cream – milk or coconut milk are good alternatives depending on the texture and flavour you want.
- Spices – replace the curry powder with a combination like turmeric, ground cumin, ground coriander or ginger if you prefer.
Variations
- Spicy – use a hotter curry powder or add a pinch of chilli flakes.
- Deluxe – finish with a swirl of cream and parsnip crisps or a squeeze of lemon to brighten the soup.
- Kid-friendly – reduce the spice and offer cheese, croutons or bread for dipping.
How to make Curried Parsnip Soup
Step 1: Preheat the oven to 200°C (390°F) and line a baking sheet with parchment. Peel the parsnips and cut into ¼-inch wedges. Quarter the onions and leave the garlic unpeeled.
Step 2: Place the vegetables on the baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 20 minutes, then let them cool for 5 minutes.
Step 3: Transfer the roasted vegetables and the squeezed roasted garlic to a blender with the vegetable stock. Blend until smooth. Work in batches if needed or use an immersion blender.
Step 4: Pour the blended soup into a large saucepan, stir in the cream and curry powder, then reheat and simmer for 2–3 minutes. Adjust seasoning to taste and serve hot.
Hint: If your blender won’t hold all the soup, blend in batches or use an immersion blender for convenience.
Leftovers
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave.
To Freeze: Freeze in airtight containers for up to three months. Thaw overnight in the fridge and reheat on the stove or in the microwave.
Recipe FAQs
Bitter flavours often come from larger parsnips that haven’t been fully peeled or that still contain a woody core. Removing the core and peeling the parsnips usually prevents bitterness.
To thicken the soup, make a slurry from flour or cornstarch and a little water, then stir it in gradually until you reach the desired consistency.
More Vegetable Soup recipes
- Beetroot Soup
- Butternut Squash Soup
- Carrot and Coriander Soup
- Carrot and Lentil Soup
- Spinach Soup
- Cauliflower Soup
- Celeriac Soup
- Leek and Potato Soup
- Mushroom Soup
- Pea Soup
- Courgette 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
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Preheat the oven to 200°C (390°F) and line a baking sheet with parchment. Peel the parsnips and cut into ¼-inch slices. Peel and quarter the onions. Leave the garlic unpeeled.
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Arrange the vegetables on the baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 20 minutes, then allow to cool for 5 minutes.
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Place the roasted vegetables and the squeezed roasted garlic into a blender with the vegetable stock. Blend until smooth, or use an immersion blender in batches.
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Transfer to a large saucepan, stir in the cream and curry powder, reheat and simmer for 2–3 minutes. Adjust seasoning and serve.
Notes
Substitutions & Variations: Options are listed above.
To Store: Keep in an airtight container in the fridge for 2–3 days. Reheat gently until piping hot.
To Freeze: Freeze for up to three months. Thaw in the fridge before reheating.
Tip 1: For a quicker method, cook the vegetables in a large saucepan instead of roasting.
Tip 2: Blend less for a chunkier texture or longer for a silky smooth finish.
Tip 3: To add protein, stir in cooked lentils, chickpeas, tofu or shredded chicken.