Curried parsnip soup is the perfect winter warmer, sweet roasted parsnips form the base of this spiced, silky bowl of veggie goodness.
Roasting the parsnips takes around 40-45 minutes but despite that this very easy and low-maintenance recipe is done and dusted in an hour!
Spicy Roasted Parsnip Soup
I adore the flavour of parsnips and the earthy, sweet and nutty flavour just begs for them to be roasted.
You will see them on the side of dishes like my whole roast guinea fowl or my honey mustard pork chops here.
But roasted veggies also make a great base for a soup and this roasted curried parsnip soup proves that perfectly.
Caramalisation is where this magic happens! Those little darkened bits add sweetness and depth in a way that can not be replicated.
It unlocks a whole new level of flavours and it is something I use in both myroasted tomato soupand roasted carrot soup recipes.
This soup combines my love for parsnip and another flavour that it is hard not to stumble upon on my site, curry!
Us Brits have been adding “curry” flavours to things for years and I love it!
It is a wonderfully easy and low-maintenance recipe.
All you need to do is roast the parsnips, then blend them with a bit of stock and a few flavourings, and then reheat… you’ll love it! And if you like the sound of this recipe, be sure to check out my curried cauliflower veloute soup and spinach and fennel soup.
Frequently Asked Questions
What sort of curry powder should I use?
I tend to use a generic “Madras” curry powder for this recipe. But you should use either whatever you enjoy or what you have to home.
Despite cooking a lot of Indian-inspired food I do not use a lot of curry powder. As a result, I always buy the smallest packet of curry powder I can find because it loses flavour fairly quickly once opened.
Even if you store spices in a cool dark spot in an airtight container or even in the freezer they will mellow in flavour.
Can I roast the vegetables in an air fryer?
Yes, in recent years I have started to do this process in my air fryer!
Simply toss the ingredients in oil and then throw in the air fryer and crank up the heat to 200°C or 400°F. Cooking takes less time at around 25-30 minutes and the flavour is just as good.
Can I use a stick blender?
Yes, absolutely!
Do I have to pass the soup through a sieve?
No, but it will not be quite as smooth if you do not.
How long can I store this soup?
The only dairy in this soup is a bit of butter, as a result, this is good in the fridge for 4-5 days, maybe up to a week!
It will freeze for 6 months although freezing this dish does affect the texture when it is defrosted.
Serving Suggestions
This curried parsnip soup is pictured here with a sprinkle of sweet paprika and some crispy deep-fried carrot ribbons.
To cook carrot ribbons, finely slice a carrot on a mandolin around 1-2mm thick and then fry in oil at 180°C or 350°F for 1-2 minutes. Then place them on some kitchen paper to absorb any extra oil.
I’m also fond of serving this soup with some bread.
The curry flavours are very mild so I would not go full-on Tandoori naan bread.
I personally prefer some warmed garlic-heavy focaccia or something like this beer bread.
Another option would be to top this with some crispy croutons!
Equipment Used
I only recommend brands of equipment if I think that they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
- Oven or Air Fryer, see the frequently asked questions section for air fryer notes and instructions.
- Stovetop.
- Blender, a stick blender works just well too.
- Weighing scales and or measuring cups and spoons.
- Kitchen knife.
- Chopping board.
- 18-20cm (7-8″) saucepan.
- 30cm x 22cm or 9″ x 12″ roasting tin.
Yield: 4 Servings
Roasted and Curried Parsnip Soup Recipe
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Roasting the veggies for this curried parsnip soup recipe gives it a depth to the flavour and sweetness that marries perfectly with mild curry flavours!
Ingredients
- 450g (4-4½ Cups) Parsnips
- 1 Tbsp Cooking Oil
- 100 g (⅔ Cup) Onion
- 4 Cloves Garlic Cloves
- ½ Tbsp Cumin Seeds
- 1 Tbsp Curry Powder
- 750ml (3 Cups) Vegetable Stock
- 50g (3 Tbsp + 1 Tsp) Butter
- 1 Tbsp Grated Ginger
- 1 Tsp Coarse Sea Salt
- ½ Tsp Black Pepper
Instructions
- Roughly chop the onion.
- Bash the garlic cloves with the side of a knife and then peel.
- Cut the parsnips lengthways into strips that are around 25mm or 1" thick at the widest point. They will normally taper to a point, which is fine, the crispier ends add depth to the soup!
- Place the onion, parsnip, garlic and cumin into a roasting tin (30cm x 22cm or 9" x 12"), drizzle over the cooking oil and season with salt and pepper and roast in the oven at 200°C or 400°F until the parsnips are cooked, this will take around 40-45 minutes.
- Sprinkle the curry powder over the parsnips and toss to coat.
- Transfer the parsnips to a blender and add the butter and ginger, then pour in 500ml (2 cups) of the vegetable stock and blend until silky smooth.
- Pass the soup through a fine mesh sieve into an 18-20cm (7-8") saucepan.
- Pour in the remaining 250ml of stock or as much as you like to get the texture you are happy with and taste, adding more salt and pepper if necessary.
- Simmer for 5 minutes and serve hot.
Nutrition Information:
Yield:
4Serving Size:
1
Amount Per Serving:Calories: 402Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 32mgSodium: 1100mgCarbohydrates: 53gFiber: 10gSugar: 15gProtein: 6g
Calorific details are provided by a third-party application and are to be used as indicative figures only.
