Name: Curried Parsnip Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 tbsp olive oil; 1 onion (chopped); 1 medium potato (peeled and chopped); 500 g parsnips (scrubbed and chopped); 3 tsp curry powder; 750 ml vegetable stock; 100 ml cream (double/heavy crream); salt and pepper to taste; 1 tso cayenne pepper; 1 tbsp sesame seeds (toasted); 2 tbsp coriander leaves (torn)

Recipe

This curried parsnip soup is rich and creamy and delightfully spicy making it the perfect lunch or starter for an evening meal.

curried parsnip soup in bowl with sesame seeds

Why you’ll love this recipe

My curried parsnip soup is super economical as its mostly storecupboard ingredients apart from cream, a potato and the parsnips themselves.
Parsnip soup is easy to make and is ready in about half an hour.
The taste – this is the most deliciously creamy soup with the aromatic curry spices, it’s so rich and warming.

I love using parsnips, they are cheap and healthy and terrific served roasted, as chips and of course in soups. I’ve already shared my Cream of parsnip soup with apple salsa and my carrot and parsnip soup, so this curried parsnip soup is another one to add to your soup menu.

Ingredients for curried parsnip soup

Parsnips – Obviously the stars of this curried parsnip soup so make sure that they are fresh and not at all bruised or soft.

Other veg – the only other veggies required are an onion and a medium sized potato.

Spices – curried parsnip soup is all about the spices, you’ll need basic curry powder (here’s a recipe to make your own curry spice blend) plus cayenne pepper for heat and flavour.

Other ingredients – double cream (heavy cream in USA) though you can use a thinner/lighter cream or even yogurt if you want a lighter soup. Vegetable stock.

The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.

sauteing the onions in a pan with wooden spoon

cooking potatoes and parsnips with the onions plus spices in pan with wooden spoon

How to make curried parsnip soup

This is such an easy soup to make. I don’t even peel my parsnips as the skin is full of nutrients, I simply scrub them well before chopping. You can peel the potatoes or leave them skin on, its up to you.

Like most recipes you want to saute your onion first just for a few minutes till it is softened.

Now add the chopped parsnips and potato plus your spices and cook for another couple of minutes.

curried parsnip soup in pan with wooden spoon

Add your stock to the pan and simmer for about 30 minutes till all the veggies have softened.

Get your stick blender out and whizz up the parsnip soup till as smooth as you want it.

Now its time to add the creaminess to your curried parsnip soup. Add the cream or yogurt whatever you have chosen to use and stir it through. Check the seasoning and add salt and pepper to taste.

If you want your curried parsnip soup to be extra smooth you can pass it through a sieve and you will get the most delightfully velvety texture. This step is of course optional but it’s a nice touch if you are serving this soup at a supper party making it extra special.

bowl of curried parsnip soup with sesame seeds and coriander on top

How to serve curried parsnip soup

I like to serve my cream of parsnip soup with some toasted sesame seeds and torn coriander leaves on top along with a sprinkling of cayenne pepper.

All this adds to the flavour and texture of your soup and makes it look extra special too.

Pitta breads or naan breads go really well with this soup. I always like to keep some of these in the freezer so they are onhand when I decide to make anything remotely curry related.

bowl of parsnip soup with spoon in the bowl

How many does this serve?

This recipe will make 4-5 servings of curried parsnip soup. Just double up the recipe if you are feeding a crowd.

Storage

Your curried parsnip soup will keep for about 3 days in the fridge and is excellent for freezing. I always freeze my soups in freezer bags which I lay on their sides on a baking tray in freezer till frozen and can then file them standing up to take up less freezer space. Remember to label them clearly!

Your parsnip soup will keep for up to four months in the freezer. Defrost thoroughly and heat till piping hot.

Looking for more tasty soup recipes to try? Then check these out before you go;

Carrot and parsnip soup

Scottish lentil soup

Mediterranean vegetable soup

Cream of parsnip soup with apple salsa

If you want even more soupy inspiration head over to my Soup Section for lots more tasty recipes.

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.