Curried Parsnip Soup

5 from 1 vote

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!

Course Light Dinner, Lunch, Soup

Cuisine British, International

Keyword curried parsnip soup

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 454kcal

Author Jo Allison

Equipment

Ingredients

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

Metric - US Customary

Instructions

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!

Notes

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.

TOP 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.

Nutrition