This Curried Parsnip Soup comes together in about 30 minutes and is made all in one pot for a quick and easy weeknight dinner that your family will love!
Ingredients For Curried Parsnip Soup
Let’s break down what you’ll need for this soup. You’ll be surprised how many of these ingredients are likely lurking in your kitchen, ready to be whipped into a delicious meal!
- 2 tbsp olive oil: This will help sauté your aromatics and add a lovely depth of flavor.
- 1 onion, roughly chopped: Sweet and mild, onion is your soup’s flavor foundation.
- 2 cloves garlic, thickly sliced: Because garlic makes everything better!
- 1 kg/2 lb 2 oz parsnips, peeled, trimmed, and cut into chunks: These root veggies are the star of the show and bring a delightful sweetness when cooked.
- 3 sprigs fresh thyme: Fresh herbs elevate the flavor, but if you don’t have thyme, feel free to use dried!
- 3 tbsp honey: This adds a touch of sweetness, balancing the spices beautifully.
- 1 to 2 tsp hot curry powder: Adjust based on your family’s spice tolerance. A couple of pinches can really pack a punch!
- Salt and freshly ground black pepper: Season to taste.
- 1.5 liters/2 and a half pints chicken or vegetable stock: This is your soup’s base. Use homemade if you have it!
- 450 ml/16 fl oz double cream: For a luxuriously creamy finish. You can substitute with coconut milk for a dairy-free option, which is amazing too!
- Oil for deep-frying (for vegetable chips): This is optional but takes the soup to the next level.
- Half parsnip, peeled (for vegetable chips): Use any leftover parsnips here!
- Half fresh beetroot, peeled (for vegetable chips): It adds a pop of color and a bit more sweetness.
- Half turnip, peeled (for vegetable chips): Feel free to substitute with other root veggies, this is all about using what you have.
- Half carrot, peeled (for vegetable chips): Because who doesn’t love crispy bits?
- 250 ml/9 fl oz double cream (to serve): A dollop goes a long way!
- Half lemon, juice only (to serve): A little zesty brightness right before serving adds a lovely finish!
How to Make Curried Parsnip Soup
Now, get your favorite apron on, because we’re about to whip up some serious comfort food in no time!
Preheat the oven to 200°C/180°C Fan/Gas Mark 6. This will prepare it for roasting those beautiful veggies.
Place all the soup ingredients (except for the stock and cream) into a roasting tin. You want to ensure everything is evenly coated with the olive oil. Mix well, seasoning with a couple of pinches of salt and pepper. Spread them out, and pop them into the oven! Roast for 25-30 minutes, until they’re golden and tender. The scent will be heavenly!
While everything is roasting, take a saucepan and place all but 250 ml of the chicken stock over high heat. Add the cream, bringing it to a boil; then reduce the heat to a simmer. You’re building that creamy base!
Once your vegetables are roasted to perfection, add the roasted parsnips into the saucepan. Stir it oh-so-gently while it simmers. Now, don’t forget to pour the remaining stock into the roasting tin to scrape the yummy bits off the bottom. Those bits are where all the flavor is at! Pour this gorgeous mixture into your soup pot, too.
Allow to cool slightly, then use an immersion blender to blend it until smooth. If you don’t have one, carefully transfer it to a blender, just don’t burn your hands! Return your dreamy soup to the pan and season with a couple more pinches of salt and pepper.
For the optional vegetable chips, preheat a deep-fat fryer to 190°C. With a peeler, slice long strips of each vegetable, carefully dropping them in the hot oil until golden-brown. Drain them on some kitchen paper, and voilà! Crispy, crunchy toppings that will take your soup sky-high!
When you’re ready to serve, ladle the soup into bowls, top it off with a dollop of whipped cream mixed with lemon juice (trust me, this step is essential), and sprinkle those crispy vegetable chips on top. Your bowls should look as gorgeous as they taste!
If you loved this Curried Parsnip Soup, be sure to check out my Carrot Parsnip Ginger Lime Soup or my Best Soup Recipes Selection! Each one is a cozy bowl of comfort, just waiting for you!
What Makes This Recipe Special
Quick & Easy
This creamy goodness comes together in under 30 minutes from start to finish! It’s perfect for those busy nights when you need dinner on the table fast. Seriously, when life gets hectic, this is the recipe I always turn to.
One Pot Convenience
With everything happening in just one pot, you’ll have minimal cleanup afterward. Yes, please! Who wants to deal with a mountain of dishes after a long day anyhow?
Customizable
One of my favorite attributes of this recipe is that it’s incredibly customizable. You can swap out the parsnips for carrots or sweet potatoes, adjust the spices to your family’s taste, or even make it a bit heartier by adding some beans or lentils. It’s versatile, and there’s no wrong way to make it!
Comfort Food
This soup is loaded with tons of flavor, and the creaminess just adds to that comforting feeling we all need sometimes. Plus, the curry powder spices things up perfectly!
Meal Prep Friendly
Make a big batch and portion it out for the week, your future self will thank you! It’s great for meal prep and can be easily stored.
Serving Suggestions
This soup is truly a meal on its own, but you can amp it up by serving it with crusty bread or even a side salad. It pairs beautifully with roasted vegetable quiche or a simple green salad dressed with lemon vinaigrette. And don’t forget about those crunchy veggie chips, you wouldn’t want to miss out on the delightful texture contrast!
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3-5 days.
Reheating Instructions
Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through. You may need to add a splash more stock or water if the soup thickens up too much.
Freezer Friendly
Yes! This soup freezes beautifully. Let it cool completely, then store in freezer bags or airtight containers for up to 3 months. Just remember to label them! Thaw overnight in the fridge, then reheat as mentioned above.
Food is all about sharing, connecting, and enjoying life’s simple pleasures. This Curried Parsnip Soup is more than just a recipe, it’s a chance to warm up your home and nurture your loved ones with something comforting and full of flavor. So, grab your ingredients, roll up your sleeves, and let’s get cooking! You won’t regret it.
Enjoy! And for more recipes, follow us on Pinterest.
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Easy Curried Parsnip Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and easy Curried Parsnip Soup that is comforting and packed with flavor, perfect for busy weeknights.
Ingredients
- 2 tbsp olive oil
- 1 onion, roughly chopped
- 2 cloves garlic, thickly sliced
- 1 kg parsnips, peeled, trimmed, and cut into chunks
- 3 sprigs fresh thyme
- 3 tbsp honey
- 1 to 2 tsp hot curry powder
- Salt and freshly ground black pepper, to taste
- 1.5 liters chicken or vegetable stock
- 450 ml double cream
- Oil for deep-frying (for vegetable chips)
- Half parsnip, peeled (for vegetable chips)
- Half fresh beetroot, peeled (for vegetable chips)
- Half turnip, peeled (for vegetable chips)
- Half carrot, peeled (for vegetable chips)
- 250 ml double cream (to serve)
- Half lemon, juice only (to serve)
Instructions
- Preheat the oven to 200°C/180°C Fan/Gas Mark 6.
- Place all the soup ingredients (except for the stock and cream) into a roasting tin and coat evenly with olive oil. Season with salt and pepper.
- Roast for 25-30 minutes until golden and tender.
- In a saucepan, heat all but 250 ml of the chicken stock, add the cream, and bring to a boil.
- Add the roasted parsnips to the saucepan and stir gently as it simmers.
- Pour the remaining stock into the roasting tin to scrape the bits and add this mixture to the soup pot.
- Allow to cool slightly, then blend until smooth with an immersion blender.
- For the vegetable chips, preheat a deep-fat fryer to 190°C, slice vegetable strips, and fry until golden-brown.
- Serve the soup topped with whipped cream mixed with lemon juice and crispy vegetable chips.
Notes
Great for meal prep and can be frozen for up to 3 months. Customize with any leftover veggies.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: British
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 40mg