Gently spiced, creamy & comforting this curried parsnip soup will warm you up for sure. Only few simple ingredients and all the flavour. If there was only one soup to eat this winter, it would have to be this one!
This beautifully simple parsnip soup is my recent favourite.
We've been enjoying it after our weekend walks but also as midweek lunch.
Naturally sweet parsnips roasted with onions, garlic and celery under the blanket of curry powder and then blended until super smooth with veggie stock and creamy coconut milk.
This soup is heavenly!
✔️ Why you'll love this recipe
- Simple winter soup with minimal ingredients.
- Choose how you make it - roast vegetables in the oven or cook it all on the hob.
- Sweetness, spice and creaminess all in one comforting bowl.
- Great for entertaining but also as a simple lunch or light dinner.
- Naturally vegan and dairy-free.
Here is what you need to make my Curried Parsnip Soup recipe:
Parsnips - Our star ingredient. They're especially sweet at the start of the season and that's when I love them the most.
Try and go for smaller ones towards the end of the season (February/March in the UK) as the large specimen might be a bit woody.
Onion & Garlic - Starting point to so many soups.
You will notice I roasted garlic cloves in their skins here to keep them from burning.
***Quick Tip*** Don't forget to peel the garlic before blending the veg.
Celery - To add to the flavour.
Curry Powder - Very convenient blend of lovely Indian spices, all in one tub. Use your favourite one. I went for mild version to keep my soup kid friendly.
Vegetable Stock - Feel free to use homemade stock, cube or bouillon powder. Adjust seasoning depending on the saltiness of your stock.
Coconut Milk - Rich and creamy, it adds another level of flavour to this soup. I like to add full can to my soup as per proportions shown in recipe card below but you might want to go for less. It all depends on your preference. Start with a little bit as you can always add more.
If you don't like coconut milk you can substitute it with soya cream.
***Quick Tip*** I like to add a squeeze or two of lime or lemon juice at the end, just for a bit of acidity and to cut through all the sweetness and creaminess. It's all about balancing flavours.
Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.
Preheat the oven to 180C(Fan)/350F/Gas Mark 4.
Put prepared veg in a large baking dish, sprinkle over curry powder, drizzle 2 tablespoon olive oil and give it all a good mix.
Roast in preheated oven for approximately 30 minutes or until vegetables are tender.
Once vegetables are out of the oven, don't forget to peel the garlic.
Put all the veg in a blender (or in a saucepan if using stick blender), pour in vegetable stock and blend until smooth.
Add desired amount of coconut milk and blend some more. Adjust the quantity of coconut milk to your taste.
***Quick Tip*** If you don't want to add more coconut milk but the soup is still quite thick, simply add more stock until you reach consistency you like.
Taste and adjust seasoning (salt/pepper) if required. You might also want to add a squeeze or two of lemon/lime juice for a little bit of acidity against all the creaminess (optional).
Serve with your choice of toppings and enjoy!
💭 Pro tips
Chop your vegetables into similar size chunks for even roasting.
Keep garlic cloves in their skins when roasting, this will keep them from burning (don't forget to peel them before blending).
Taste and adjust the amount of curry powder to your taste, same with coconut milk and lemon/lime juice.
Use medium or hot curry powder if you like more heat.
Be careful when adding salt. The amount you need will depend on saltiness of your stock.
Use high speed blender if you can for that super smooth, almost velvety finish to the soup. If using stick blender take your time pureeing, it will be worth it.
Store: Keep leftover soup in the fridge for up to 5 days.
Reheat: Reheat gently on the hob or in the microwave.
Freeze: Curried parsnip soup can be frozen for up to 3 months and defrosted overnight in the fridge.
I really like and rate these reusable and leakproof freezer bags which are great for soups, stews and sauces.
***Quick Tip*** When freezing any soups, make sure to leave couple centimetres of headroom in the container you are using for liquid expansion.
🍴 Serving suggestions
If you want to be a bit fancy you can serve it topped with some vegetable crisps ( I like mixture of parsnip and carrots here). See below for quick method on how to make them.
Crunchy homemade croutons must be my ultimate favourite soup topping though.
A little bit of greenery will never go amiss, fresh coriander (cilantro) or parsley leaves in particular.
Try serving it as a lovely festive starter with a slice of my Christmas focaccia. Your guests will be impressed.
🔪 How to make simple vegetable crisps
Using a vegetable peeler, peel strips of parsnips and carrots (starting from the thicker part of the veg all the way down to the tip) to create ribbon like pieces.
You can then either pan fry them in some olive oil until crispy, or massage them with some oil, season lightly with salt and pepper and bake in preheated oven at 180C/350F for about 20 minutes or until brown around the edges.
Make sure to check on them and give them a gentle shuffle on the baking tray at around half way mark to ensure they cook evenly.
Air fryer will work here too. Similar method as for the oven but keep an eye on timing which will be reduced. To be safe, after 5 minutes give them a check every couple of minutes until you are happy with browning and level of crispness.
Yes of course. If you don't want to roast your veg in the oven you can make this soup all in one pan on the hob.
I would chop onion, garlic and celery quite finely and sauté in a little bit of oil first before adding curry powder, chunks of parsnip and veggies stock and simmering until parsnips are tender. From then on follow the recipe as per recipe card below.
Yes, feel free to add more vegetables or partially swap parsnips for a different root veg like carrot or sweet potato. Feel free to experiment.
Have you tried my Curried Parsnip Soup?
Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.
Curried Parsnip Soup
- 850 g parsnips peeled and cut into chunks
- 1 large onion peeled and cut into chunks (see notes)
- 3 garlic cloves left in their skins (see notes)
- 1 large celery stick cut into chunks (see notes)
- 2 tablespoon olive oil for roasting
- 1 l vegetable stock homemade, from cube or bouillon is fine
- 1.5-2 tablespoon mild curry powder feel free to use medium or hot instead and adjust the amount
- 400 ml tin coconut milk see notes
- salt and pepper to taste
- lemon or lime juice to taste
- Preheat the oven to 180C(Fan)/350F/Gas Mark 4. Put prepared veg in a large baking dish, sprinkle over curry powder, drizzle 2 tablespoon olive oil and give it all a good mix. Roast in preheated oven for approximately 30 minutes or until vegetables are tender.850 g parsnips, 1 large onion, 3 garlic cloves, 1 large celery stick, 2 tablespoon olive oil, 1.5-2 tablespoon mild curry powder
- Once vegetables are out of the oven, don't forget to peel the garlic.3 garlic cloves
- Put all the veg in a blender (or in a saucepan if using stick blender), pour in vegetable stock and blend until smooth. Add desired amount of coconut milk and blend some more. Adjust the quantity of coconut milk to your taste. ***Quick Tip*** If you don't want to add more coconut milk but the soup is still quite thick, simply add more stock until you reach consistency you like.1 l vegetable stock, 400 ml tin coconut milk
- Taste and adjust seasoning (salt/pepper) if required. You might also want to add a squeeze or two of lemon/lime juice for a little bit of acidity against all the creaminess (optional).salt and pepper to taste, lemon or lime juice to taste
- Serve with your choice of toppings and enjoy!
- Nutritional information is approximate, per serving (based on 4 generous servings and using full 400ml can of full fat coconut milk) and should be treated as a rough guideline only.
- Only cut onion and celery into chunks and leave garlic cloves in their skins if roasting veg in the oven. If you are cooking the soup entirely in a pan on the stove, chop them finely to sauté in some oil before adding curry powder, chunks of parsnip and vegetable stock. Then you proceed as per recipe.
- If you don't like coconut milk feel free to use some soya cream instead.
- Store in the fridge for up to 5 days or freeze or up to 3 months.