There’s nothing quite like a bowl of hot soup on a chilly day! Curried Parsnip Soup is a classic, delicious Winter warmer. Serve with crusty bread for a filling, satisfying lunch or dinner.
It’s officially soup season! If you’re in need of a warming, spicy bowl of comfort, look no further than this spicy parsnip soup recipe.
I can’t get enough soup recipes at this time of year – my favourites include spicy sweet potato and red lentil soup, stilton and broccoli soup, butternut squash and sweet potato soup and this super easy slow cooker chicken noodle soup.
Parsnips are perfect for turning into soup – when cooked and pureed, they have a gorgeous, velvety texture that pairs beautifully with the warming spice of curry paste.
why you’ll love this curried parsnip soup recipe
- quick and easy to make
- you just need six ingredients
- freezes well
- perfect for making in advance – keeps well in the fridge for up to three days
(I want you to feel confident and prepared when making this recipe for the first time, so here’s a quick ingredient list. Keep scrolling to the bottom of the post to find printable recipe card!)
- parsnips – you’ll need 3 or 4 parsnips, depending on their size.
- a large onion
- fresh garlic – or if you want to use garlic paste, go for it! I will admit to using this a lot lately – it’s a great time saver.
- curry paste. Obviously there are many varieties of curry paste available, so use whatever one you like. I like to use a Balti curry paste in this soup – it gives a nice kick without being too spicy
- Vegetable stock cube or stock pot. You could use chicken stock if you aren’t serving the soup to vegetarians.
- Double cream gives the soup a lovely richness. You could use coconut milk instead if you like.
step by step instructions
Step one – start off by gently sweating the onions over a low heat until very soft and translucent. This will take around 10 minutes. Add the crushed garlic, chopped parsnips and curry paste and fry for a couple of minutes to release the spicy flavours.
Step two – Pour in the hot vegetable stock and bring to the boil. Place a lid on the pan, turn the heat down to low-medium and simmer for about 20-25 minutes or until the parsnips have softened.
Step three – Blend the soup until smooth. I have a free standing blender, but a stick blender would also do the job. Once the soup is smooth, return it to the pan and pour in the cream. Heat the soup gently – don’t allow it to come to the boil. Add salt and freshly ground black pepper to taste.
Crusty bread is the perfect partner for soup – or try it with my easy cheese soda bread recipe.
Did you know you can make this soup with leftover roasted parsnips? If you ever have any parsnips leftover from Sunday lunch, turn them into this soup!
Once the soup has cooled completely, store in a container and chill in the fridge for up to three days.
To freeze the soup, store in freezer safe containers and freeze for up to three months. Defrost the soup in the fridge overnight before reheating. You will probably need to add extra stock to thin the soup out a little.
more warming soup recipes to try
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- 1 tablespoon olive oil
- 1 large onion, peeled and chopped
- 1 garlic clove, crushed
- 600g parsnips, peeled and roughly chopped
- 1 tablespoon curry paste (I used Balti)
- 750ml vegetable stock
- 80ml double cream (see recipe notes for a dairy free alternative)
- Heat the oil in a large saucepan over a low heat. Add onions and cook for about 10 minutes or until the onions are soft and translucent. Add the crushed garlic, chopped parsnips and curry paste and cook for a minute or two, stirring.
- Pour in the hot vegetable stock, bring to the boil, cover with a lid and turn down the heat to medium-low. Simmer for 20-25 minutes or until the parsnips have softened. Cool the soup a little before blending until smooth. Once the soup is nice and smooth, return to the saucepan and stir in the double cream. Gently heat the soup, but don't let it come to the boil. Add sea salt and freshly ground black pepper to taste before serving. If you find the soup isn't spicy enough for your liking, you could stir in a little more curry paste before heating the soup up gently (to avoid curdling the cream.)
For a dairy free soup, substitute the cream for a soya alternative, such as Alpro.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 271Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 29mgSodium: 664mgCarbohydrates: 35gFiber: 6gSugar: 13gProtein: 5g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.