With a beautiful combination of sweet and heat, this curried roasted parsnip soup is the perfect creamy yet lean winter soup.
There is something special about roasted vegetables! Check out Miso Roasted Carrots for more.
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It may be getting cold outside, but you’ll forget all about it with a bowl of Curried Roasted Parsnip Soup! This soup is made to warm from the inside out!
This creamy soup with a light curried zing carries a bit of a punch and a whole heap of complimentary flavours. Perfect for any lunch!
Curried parsnip soup
Roasting brings out the best in many vegetables, especially parsnips. When roasted, the sugar in vegetables caramelises, enhancing the sweetness.
A hint of char on the vegetables also brings out a more savoury taste. This adds up to an extra intense and flavoursome soup.
The extra sweetness of roasted parsnips is best when it has a partner to balance it out. Curry spice is made for this, bringing a slight hint of heat to roasted parsnip soup.
Even though the soup is made without any cream (unless you decide to add some), it is still has a thick, velvety consistency. It feels substantial, which is remarkable for a soup made almost entirely of vegetables!
The result? A creamy, warming soup with a sweet and spicy kick. It’s just so good!
Recipe tips and notes
- The parsnips and carrot used for the soup can be prepared by boiling instead of roasting. I find that roasting results in a better tasting soup because of how flavours are intensified.
- A whole head of garlic is used, but the soup will not taste too garlicky. Roasting will mellow the flavours and make it taste more savoury.
- The spiciness of the soup will depend on your choice of curry powder. You can increase or decrease the amount you use to change the flavour of the soup.
- A drizzle of cream or soy cream can be added to the soup when plating. A sprinkling of nigella seeds, pumpkin seeds or croutons can also be tasty additions and adds texture.
Serving suggestions
A curried parsnip soup with a vibrant taste like this one is best when paired with something like a sandwich or chunk of crusty bread.
My personal favourite sandwich to serve alongside this soup is Chickpea Salad Sandwich. Because it has a subtle, fresh flavour, it provides balance to the punchy flavour of the soup.
But I also love it with a burger, like my Grilled Halloumi Burger. Eating a savoury and salty burger with sweet and spicy soup is a glorious experience!
I also love some crunchy croutons with a creamy soup like this one. A drizzle of soy cream is optional but always welcome!
Leftovers and storage
This soup keeps very well and reheats easily. That makes it a great option to make once and eat throughout the week.
It’ll keep in the fridge for about a week in an airtight container. If storing in a freezer, let it cool before freezing in an airtight container for up to three months.
Whether stored in the fridge or freezer, the soup can be reheated in a microwave on in a saucepan. If frozen, let if defrost completely before reheating.
Curried Roasted Parsnip Soup
Equipment
- This is an affiliate link.blender
Ingredients
- 5 parsnips
- 1 carrot
- 1 onion
- 1 head garlic
- 2 tbsp This is an affiliate link.olive oil or vegetable oil
- ½ tsp salt
- ½-1 tsp hot curry powder
- 720ml / 3 cups This is an affiliate link.vegetable stock
- 120 ml / ½ cup single cream optional
- ½ tsp Nigella seeds
Instructions
- Preheat the oven to 200C/400F. Peel the parsnips and 1 carrot and cut them in 5cm/2 inch chunks. Cut the onion in wedges and slice the top of the garlic head off to expose the cloves.
- Scatter the vegetables in a roasting pan, drizzle with the olive oil and season with salt and the curry powder. Brush ½ tsp of olive oil on top of garlic cloves and wrap the head of garlic in tin foil. Place it in the same roasting pan.
- Roast the vegetables in the preheated oven for 30 minutes or until tender and slightly crispy on the outside. Once done, remove the head of garlic from the pan and take the foil off, set aside to cool.
- Transfer the parsnips, carrot and onion to a blender with 480ml/2 cups of the vegetable stock, squeeze the roasted garlic cloves out the skin into the blender and blend until smooth. Add the mix to a soup pot together with the rest of the vegetable stock and bring to a simmer, then add in the cream if using, season with salt to taste and a touch more of curry powder if desired. Sprinkle with Nigella seeds if using.
Florence Whitehead says
At what point do I add garlic to curried parsnip soup?
Julia Frey (Vikalinka) says
Hi Florence, it goes in the blender with the rest of the vegetables.
Pauline says
I ate all the roasted parsnips before I got to the soup
Julia Frey (Vikalinka) says
Hahaha yes that happens when they are so tasty!