Go Back
+ servings
Carrot and Parsnip soup
Print

Spicy Carrot and Parsnip Soup

There's nothing better on a chilly day than a big bowl of warming soup. This spicy Carrot and Parsnip Soup does exactly that! It's warming, satisfying and perfect for a tasty lunch or light dinner.
Course Soup
Cuisine Fusion
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 -6
Calories 66kcal

Ingredients

  • 1 tbs olive oil
  • 1 medium white onion finely chopped
  • 2 stalks of celery chopped finely
  • 400 g carrots peeled and roughly chopped
  • 300 g parsnips peeled and roughly chopped
  • 2 tbsp freshly grated ginger
  • 2 cloves of garlic minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1.2 litres vegetable stock
  • ¼ tsp sea salt
  • ¼ tsp cracked black pepper

For serving

  • 2 tbsp Natural yoghurt
  • Fresh coriander leaves
  • 1 tbsp pumpkin seeds

Instructions

  • Heat the oil in a large saucepan over a medium heat.
    Add the onion and celery and cook until soft, about 15 - 20 minutes.
  • Add the minced garlic, grated ginger 1 tsp of ground cumin, 1 tsp of ground coriander and 1 tsp of turmeric.
    Cook for a minute or two, until the spices release their aromas.
  • Now add the carrots and parsnips, stir until they are coated in the spices.
    Pour in the stock, bring to the boil and then simmer for about 20 minutes, stirring occasionally.
  • When the vegetables are soft the soup is done, use a handheld blender to blend the soup to a smooth consistency. Serve with the topping listed if you like and some good bread.

Notes

  • Stock - I used one vegetable stock cube to make 1.2 litres of stock. Make sure your stock is vegetarian, to make this soup vegan or gluten-free all you need to do is use the relevant stock. 
  • Storing/freezing/reheating - Any leftovers can be stored in an airtight container in the fridge once cooled. It can be reheated on the hob, you may need to add a little water to loosen the soup. This soup freezes well, leave it to cool then transfer to a suitable container. Use within 3 months. Defrost in the fridge overnight then reheat on the hob.
  • Nutritional Information - is approximate and is calculated using an online nutrition tool. It is based on one serving of four and does not include topping such as yoghurt or seeds.
  • 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. For best results, I recommend weighing all ingredients if possible.

Nutrition

Calories: 66kcal | Carbohydrates: 7.5g | Protein: 1.2g | Fat: 4g | Saturated Fat: 0.6g | Sodium: 244mg | Potassium: 216mg | Fiber: 1.8g | Sugar: 2.2g | Calcium: 35mg | Iron: 1mg