This Curried Parsnip Soup is a warming and delicious soup and very easy to make. There's nothing like a big bowl of hot soup to warm you up on a chilly day. This soup is perfect for those cold days when you need something warm and comforting.
Served with parsnip crisps and some good crusty bread, this soup is great for lunch, or as an entree for a special occasion meal. This spiced parsnip soup is such an easy soup recipe and is made with minimal ingredients.
We love soup and as soon as the weather turns I am making soup at least once a week. This time of the year parsnips are at their best so I'm usually making carrot and parsnip soup or potato and parsnip soup, both of these soups are rich and creamy and so easy to make.
This curried parsnip soup is moderately spiced, enough to shake up the taste buds and it has a little kick of ginger, just in case the spices aren't enough. I used medium curry powder, so if you want to give this to the kids you may want to use mild curry powder.
🛒 What You'll Need
Please see the recipe card below for the full ingredient list and step-by-step instructions.
- Parsnips - Make sure the parsnips are nice and fresh, and when buying parsnips try to get the whiter ones. They should also be firm and the roots should be intact. Always go for smaller white parsnips, they are sweeter. Bigger parsnips can be quite woody so are best avoided.
- Potato - You will need one large floury potato for this soup, the potato gives the soup a lovely creamy texture meaning you don't have to add too much cream.
- Curry Spices - To get all those amazing curry flavours I add ground cumin, ground coriander and medium curry powder. Curry powder is a mixture of finely ground spices, such as turmeric, ginger, and coriander, used for making curry. You will find it in all large supermarkets in the spices aisle.
- Fresh Herbs - You will also need fresh coriander (cilantro).
- Vegetable Stock - You can use vegetable stock cubes to make the stock, I prefer a vegetable bouillon for making this soup.
- Cream - I add double cream to this soup to give it that extra creamy texture. You can omit it if you want it will still be creamy.
- Other Ingredients - You will also need olive oil, garlic, fresh ginger root, salt and freshly ground black pepper.
🔪How To Make Curried Parsnip Soup
1. Add the olive oil to a large saucepan then add the chopped onions and celery along with a small pinch of salt. Cook the onions on medium heat until they are soft, this will take at least 20 minutes, so stir often with a wooden spoon. Once the onion is soft add the ginger and garlic and cook for about a minute. Then add the spices and the chopped coriander (cilantro) stems and cook for just a minute until they release their fragrance.
2. Next, add in the chopped parsnips, the potato and the chopped coriander (cilantro) leaves. Stir well so that the vegetables are covered in spices.
3. Pour in the stock, add salt and pepper, bring to a boil then reduce to a simmer and cook for about 20 minutes.
4. Once the potatoes are cooked blend the soup using a stick blender (immersion blender) until the soup is smooth. Finally, return the saucepan to the heat. Pour in the cream and stir well until the cream is absorbed into the soup.
👩🍳 Top Tips
- Spice - This curry parsnip soup is moderately spiced, enough to shake up the taste buds and it has a little kick of ginger, just in case the spices aren't enough. I used medium curry powder, so if you want to give this to the kids you may want to use mild curry powder.
- Potatoes - to get a creamy soup without the cream I add a potato, make sure the potato is a floury variety, the starch released in cooking will result in a creamy soup.
🍽 How To Serve It
I usually make parsnip crisps to serve with this soup. They make for a lovely garnish. But they are also a great snack, so if you have any leftovers hide them away and snack on them instead of potato crisps/chips. And if you have time go ahead and make a good-sized batch of these because they are really tasty and slightly addictive, one or two may not be enough for you. I love to serve this soup with my Irish Soda Bread, the cosy earthiness of soda bread goes perfectly well with this parsnip soup.
🔪 How To Make Homemade Parsnip Crisps
- Heat the oven to 180°C fan, (350°F) 200°C (390°F) conventional oven
- Cut a parsnip in half lengthways then using a vegetable peeler or potato peeler peel thin slices of the parsnip. Start at the fat end of the parsnip then peel to the end of the parsnip.
- Place the strips of parsnip on parchment paper, brush each side with oil then sprinkle with sea salt.
- Bake on the middle shelf of a preheated oven for 15 to 20 minutes turning halfway through cooking.
- Once the parsnips are golden brown around the edges and looking dry, remove them from the oven and transfer on to kitchen paper.
I don't recommend freezing sop that contains cream. If you do have any leftovers then leave the soup cool before transferring to an airtight container and storing it in the fridge for up to 3 days. For best results reheat the soup on the hob. This soup will thicken once cooled so add a good splash of hot water to it to loosen it up.
Yes, you can make this soup up to 3 days ahead. Make the soup, leave it to cool then transfer it to a suitable container. Leave it in the fridge and reheat it on the hob. This soup is great for bringing to work, you can heat it up and pour it into a good flask. You can also make the parsnip crisps a day or two in advance. Keep these in an airtight container at room temperature.
Parsnips can be cooked with the skin on, however, this soup is smooth and creamy and leaving the skin on would affect the smoothness. Therefore, I recommend peeling the parsnips on this occasion.
- Make it vegan - If you would like to make this soup vegan then you can swap the double cream for vegan cream or you could use coconut milk instead.
- Add more veggies - You could easily add more root vegetables to this soup, carrots or turnips would work really well in this soup.
🍲 More Tasty Soup Recipes
- Spicy Cauliflower Soup - Vegan
- Vegetable Orzo Soup
- Roasted Tomato Soup
- Irish Potato Soup
- Roasted Pepper and Red Lentil Soup
Evan More Soup Recipes
Curried Parsnip Soup
- 1 large brown onion (200g) finely chopped
- 1 tablespoon olive oil
- 1 stalk of celery finely chopped
- 600 g parsnips (4 medium parsnips) weight in unpeeled. Peeled and roughly chopped.
- 1 large potato (250g) peeled and cut into chunks
- 3 cloves of garlic finely minced or put through a garlic press
- 1 heaped teaspoon ground cumin
- ½ level tsp ground coriander
- 3cm piece of ginger peeled and finely grated
- 1 ½ tablespoon medium curry powder
- 1 small handful fresh coriander/cilantro leaves and stems finely chopped +plus more for serving
- 1.1 litre / 4¼ cups of vegetable stock made from vegan vegetable bouillon
- 90 ml / ⅓ of a cup of double cream (heavy cream)
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
For the parsnip crisps
- 1 medium parsnip peeled then cut in half lengthways
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- Heat one tablespoon of olive oil in a large saucepan over medium heat.Add the onion and celery and cook until soft, for about 20 minutes. Once the onion is soft add the ginger, garlic and chopped coriander stems. Cook for about a minute. Now add the spices, and again cook for just a minute until they release their fragrance.
- Now stir in the chopped parsnip, potato chunks and the chopped coriander/cilantro leaves. Pour in the stock, add salt and pepper, bring to a boil then reduce to a simmer.
- Simmer over low to medium heat for 20 minutes or until the potato and parsnip are soft. Remove the pan from the heat then use a hand-held blender to blend the soup until smooth.Return the pan to the heat then stir in the cream. Once the cream is fully absorbed into the soup it is ready to serve.
- Serve with parsnip crisps and good crusty bread.
To make the parsnip crisps
- Heat the oven to 180°C (350°F) fan, 200°C (390°F)conventional oven.Line a baking tray with parchment paper.Cut a parsnip in half lengthways. Using a vegetable peeler, peel thin slices of parsnip. Start at the fat end of the parsnip then peel all the way to the end.Place the strips on the parchment paper, brush each side with oil then sprinkle with the sea salt.Bake on the middle shelf of the oven and bake for 15 to 20 minutes turning halfway through cooking.Once golden around the edges and looking dry remove from the oven and transfer onto kitchen paper.
- Parsnips - choose smaller parsnips that are firm and white. I always peel my parsnips when making soup.
- Potatoes - use a floury variety of parsnip, Maris Piper or Yukon Gold is perfect. The potato will give the soup is creamy texture.
- Stock - I prefer a vegetable bouillon for making soup.
- Freezing - I do not recommend freezing soup that contains cream as you run the risk of the cream splitting and leaving your soup with a grainy texture.
- Nutritional Information - All nutritional information shared is an estimate based on third-party calculations. If calorie count and/or nutritional values are important to you, we recommend putting the ingredients through whichever online nutritional calculator you prefer. Calories can vary depending on which brands were used. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
- Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for the best results.
*This recipe was first published in February 2018. Updated September 2023 with new photos and more information.