This simple curried parsnip soup is silky smooth, gently spiced and naturally sweet from winter parsnips. It’s quick to make with simple ingredients and fresh seasonal vegetables. It freezes beautifully making it perfect for a quick cold-weather lunch or a warming supper by the fire.
Why You’ll Love This Soup
It is a simple one-pot soup, ready in under 30 minutes.
Gently spiced and naturally sweet, it is a hit with all the family.
Made with simple, everyday ingredients.
Freezer friendly and great for batch cooking.
Ingredients for Curried Parsnip Soup
Parsnips: This soup is best made with in season parsnips. Cold and frost bring out the natural sugars in this unassuming root vegetable so it is best eaten in the winter months.
Leeks: Use the white and green parts in this soup. The green parts are packed with flavour.
Curry Powder: No need for a long list of spices for this simple soup, I use a mild curry powder which allows the parsnips to shine.
Fresh Garlic and Ginger: Freshly grated ginger adds a bit more heat and garlic deepens the flavour.
A Pinch of Grated Nutmeg: This one is optional but I’d encourage you to try it. Nutmeg adds a warm, comforting note, I just love it!
Vegetable stock: Use a good vegetable stock here and some salt and pepper to taste.
Equipment
A stick blender makes this soup silky smooth and keeps everything in one pot. A standard blender or food processor will also work.
Tips for the Best Curried Parsnip Soup
For a full, printable recipe card for this easy curried parsnip soup, scroll to the bottom of the page.
This is not a complicated recipe but these tips should help you get the best flavour you can!
- Take time to gently cook the leeks (or onion), sweating them slowly allows their sweetness to shine.
- Blend thoroughly for that silky smooth texture, adding a little extra stock or water if it is too thick.
- Adjust the seasoning at the end, not the start.
Variations and Swaps
This is an easily adaptable recipe, you could:
- Add some chopped apple for extra sweetness.
- Stir in some coconut milk for a creamier finish.
- Roast the parsnips first for a deeper flavour. This is a great way to use up leftover roast parsnips at Christmas!
How To Serve It
This soup is delicious served simply, but toppings can add extra texture and flavour. You could try:
- homemade cumin croutons.
- crunchy kale crisps and roasted chickpeas.
- or simple parsnip crisps as I did here!
Add some fresh chives and you have a bowl of restaurant-worthy soup in a flash!
FAQs
If you have any other questions do pop them in a comment below.
Can I freeze curried parsnip soup?
Yes, it freezes well. Reheat it in the microwave or gently in a saucepan until piping hot.
Do I need to peel parsnips before cooking?
No, just scrub if they are fresh and tender.
How do I thicken parsnip soup?
If you find your soup is a bit thin, simmer it uncovered to reduce.
Roast vs simmer, which is better? Roasting the parsnips first makes for a deeper, more caramelised flavour. Simmering gives a lighter flavour and means your parsnip soup is on the table quickly with only one pot to wash!
Is this soup vegan?
Yes, this is a fully vegan recipe made with vegetable stock and plant-based ingredients.
More Soup Recipes
If you are really in the mood for soup now, you might also like:
- My Collection of 14+ Cosy Winter Soups!
- Winter Vegetable Soup – chunky, hearty and warming!
- Roasted Tomato and Garlic – super simple and soul-satisfying.
- Leek and Potato Soup – creamy and comforting.
Curried Parsnip Soup
Ingredients
- 1 tbsp vegetable oil
- 1 large leek roughly chopped
- 600 g parsnips roughly chopped, no need to peel
- 1 tbsp crushed garlic
- 1 tbsp grated ginger
- 1 tbsp mild curry powder
- 1/4 tsp grated nutmeg plus more to taste
- 600 ml vegetable stock plus extra as needed
- salt and pepper to taste
Instructions
- Heat the oil in a large saucepan and gently fry the chopped leeks until soft.
- Add the chopped parsnips, garlic, ginger, curry powder and nutmeg.
- Stir to coat all the vegetables with the spices.
- Add the stock and bring to a boil.
- Simmer for 10 - 15 minutes until the parsnips are soft.
- Blend using a stick blender until smooth, add more water or stock to thin as needed.
- Add salt and pepper and more nutmeg to taste.
Very easy to make and absolutely spicy and delicious.
Really lovely soup, fab winter recipe