This comforting spiced parsnip soup is a beautiful winter soup; the combination of sweet parsnips with curry powder and warming spices is one of my favourite ways to enjoy parsnips, like with these curried roast parsnips. This simple parsnip soup is on the table in under half an hour, and the flavours get even better over time, making it a great soup to meal prep!
I love homemade soups! From cosy winter warmers like root vegetable soup and vegetarian mulligatawny; to refreshing no cook summer soups. Full of vegetables, they are easy to make, great for using up veggies sat in the fridge, and are pretty forgiving – let it simmer for an extra 10 minutes while you ran around putting the chickens to bed? Fine! Need to pause the cooking for 10 minutes whilst you collect the kids from school? No problem!
And of course, another great things about soups is their versatility. From work from home lunches to a family dinner with some sausage rolls, or a slice of quiche on the side; they are delicious any time of the day. And often they are very budget friendly too, making the most of seasonal produce.
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Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Parsnips – these sweet root vegetables are something I could eat all winter long and, here in Australia, that means not at Christmas (something I’m still not 100% used to, to be honest.) If you aren’t sure about making a parsnip soup, substitute half the weight with carrots.
- Spices – ground cumin, coriander add earthiness, mild curry powder adds a touch of curry spice, and ground cinnamon adds a touch of sweetness. Use a mild curry powder in this recipe, you want the flavour to be warming rather than super hot spicy!
- Stock – either bought or homemade vegetable stock, or chicken stock if not wanting this soup to be vegetarian.
How to make this curried parsnip soup
Please scroll down to the recipe card at the end of the post for the full recipe.
- Saute the onion until softened then add the garlic and ginger.
- Add the spices – heating the spices releases their full flavour.
- Add the parsnips and stock and simmer until the parsnips are tender.
- Blend until smooth – either using a stick blender or in a blender.
FAQ
Yes this soup is dairy free and suitable for vegans.
If you want to make a creamy spiced parsnip soup, a cup / 240ml of coconut milk would be a delicious addition! Add the coconut milk once you have blended the soup, and gently heat through to prevent the coconut milk from splitting.
My recipe tips
- If your parsnips are slightly older and woody, cut the stalk out before cooking: simple cut the parsnips in quarters lengthways and then cut the central stalk out.
- This is a thick soup, if you prefer a thinner soup add 120ml – 240ml (½ – 1 c) more stock, or stir in some coconut milk (see FAQ above).
Serving Ideas
I personally love a bowl of warming soup with a chunk of crusty bread, or some crunchy homemade croutons on top. As this is a curried parsnip soup, I also like to mix things up by serving some Naan bread (as in the pictures) or these quick chapati on the side for something a little different, or make a quick ‘tadka’ like I do for red lentil dahl: fry a teaspoon of cumin seeds and mustard seeds in coconut oil or another neutral oil over a medium heat, taking them off the heat as soon as they start to smell fragrent. Drizzle this over the soup just before serving.
Why not try…
You may also like these other easy vegetarian winter soup recipes:
Curried Parsnip Soup
Author: Robyn
Equipment
- 1 large saucepan with lid
Ingredients
- 1 tablespoon olive oil
- 1 onion roughly chopped
- 2 cloves garlic minced
- 2 cm ginger finely grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon mild curry powder
- ¼ teaspoon ground cinnamon
- 700 g parsnips peeled and cut into 1cm chunks.
- 750 ml vegetable stock
- black pepper
- salt to taste
Instructions
- Heat the oil in a saucepan over a low-medium heat and add the onion. Cook for 5 minutes, until soft.
- Add the garlic and ginger and cook for 1 minute.
- Stir in the ground cumin, ground coriander, curry powder and ground cinnamon and cook for 30 seconds to release their flavour.
- Add the chopped parsnips and pour in the stock. Season with a little salt and black pepper (keep in mind the stock may be salty.)
- Turn the heat up and bring to a boil, then turn the heat down and simmer for 12-15 minutes until the parsnips are tender.
- Take off the heat and blend until smooth with a stick blender or blender.
- Serve immediately or cool and then store leftovers in the fridge for up to 3 days.
Notes
Make ahead/storage
Fridge – store in the fridge for up to 3 days. Freeze – freeze for up to 3 months. Defrost in the fridge overnight. Reheat – reheat the soup with a splash of water or stock in a saucepan over a medium heat until piping hot, or reheat in the microwave.Nutrition
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Or just leave a comment below!
Ingredients
- 1 tablespoon olive oil
- 1 onion roughly chopped
- 2 cloves garlic minced
- 2 cm ginger finely grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon mild curry powder
- ¼ teaspoon ground cinnamon
- 700 g parsnips peeled and cut into 1 cm chunks.
- 3 c vegetable stock
- black pepper
- salt to taste
Instructions
- Heat the oil in a saucepan over a low-medium heat and add the onion. Cook for 5 minutes, until soft.
- Add the garlic and ginger and cook for 1 minute.
- Stir in the ground cumin, ground coriander, curry powder and ground cinnamon and cook for 30 seconds to release their flavour.
- Add the chopped parsnips and pour in the stock. Season with a little salt and black pepper (keep in mind the stock may be salty.)
- Turn the heat up and bring to a boil, then turn the heat down and simmer for 12-15 minutes until the parsnips are tender.
- Take off the heat and blend until smooth with a stick blender or blender.
- Serve immediately or cool and then store leftovers in the fridge for up to 3 days.
Notes
Nutrition
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Or just leave a comment below!
Ingredients
- 1 tablespoon olive oil
- 1 onion roughly chopped
- 2 cloves garlic minced
- ¾ inch ginger finely grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon mild curry powder
- ¼ teaspoon ground cinnamon
- 1½ lb parsnips peeled and cut into ½ inch chunks
- 3¼ c vegetable stock
- black pepper
- salt to taste
Instructions
- Heat the oil in a saucepan over a low-medium heat and add the onion. Cook for 5 minutes, until soft.
- Add the garlic and ginger and cook for 1 minute.
- Stir in the ground cumin, ground coriander, curry powder and ground cinnamon and cook for 30 seconds to release their flavour.
- Add the chopped parsnips and pour in the stock. Season with a little salt and black pepper (keep in mind the stock may be salty.)
- Turn the heat up and bring to a boil, then turn the heat down and simmer for 12-15 minutes until the parsnips are tender.
- Take off the heat and blend until smooth with a stick blender or blender.
- Serve immediately or cool and then store leftovers in the fridge for up to 3 days.
Notes
Nutrition
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Or just leave a comment below!
Let me know your thoughts!