Curried Parsnip Soup

This sweet and velvety curried parsnip soup is filled with warming spices.

Looking for an easy and comforting soup recipe? Filled with warming spices, this sweet and velvety curried parsnip soup is the perfect answer. Topped with homemade parsnip crisps and fresh coriander, this dish packs some wonderful flavours.

The combination of parsnips and curry creates a unique flavor profile that is simultaneously sweet, savory, and slightly spicy. The earthy sweetness of parsnips balances perfectly with the warm and fragrant notes of curry powder. The cashews adds a creamy texture while blending all the flavors seamlessly together without the need for dairy.

Parsnips have a sweet and nutty taste with delicious earthy notes of celery. They are delicious roasted but also make yummy additions to curries, gratins, winter salads, casseroles and even cakes. When blended into a smooth puree, parsnips create an excellent base for soups, adding depth and richness.

I use a mild/medium curry powder has it strikes a good balance between flavour and heat. It suits my whole family, then everyone can add some extra chilli flakes on top as they wish. If you prefer more heat, you can of use a hot or Madras curry powder.

This is a great recipe to make ahead and include in your meal prep rotation as the flavours of this curried parsnip soup tend to develop over time.

Now let’s talk about toppings: parsnip crisps, fresh coriander and some extra chilli flakes. They are optional of course but so worth it. The parsnip crisps (aka parsnip fires) are made from thinly sliced parsnips that are baked or fried until crispy while the soup is simmering on top of the stove. Easy and scrumptious!

You can swap the coriander for a different herbs. Parsley or thyme work well too.

How to make this curried parsnip soup

Ingredients needed

To make this soup, you will need some parsnip, vegetable stock, cashews, onion, garlic, ginger, mustard seeds, turmeric, medium curry powder (see note in the introduction if you want to vary the heat level), vegetable oil, and lemon juice. For the toppings, I am using 2 large parsnips, fresh coriander, red chilli flakes, and vegetable oil.

How to prepare this curried parsnip soup

The base of this soup is quite simple: onion and garlic sauteed in oil. Then you can start building on flavours with ginger, turmeric, mustard seeds and curry powder. The parsnips are peeled, and then roughly chopped before being added to the saucepan.

The vegetable stock and cashews are added next. Everything cooks together covered for 25 to 30 mins. Once the parsnips are cooked, you can liquidise the soup directly in the saucepan by using a handheld immersion blender (such as this Kenwood Hand Blender *).

Suggested toppings

To make soups more interesting, I like to add toppings. Here I had some extra parsnips in the fridge, so I decided to make parsnip crisps. I made them while the soup was simmering away. Once I peeled the extra parsnips, I cut them into very thin slices using a vegetable peeler. I spread the slices on 2 oven trays, sprayed some oil over them and baked them in the oven for 20-30 minutes until golden and crunchy. They can burn easily, so you have to make sure to regularly check on them. They are really worth making as they add some extra crunch.

Alternatively, you can also add toasted nuts or a creamy topping like yoghurt or coconut milk.

How to store this soup

When it comes to storing this curried parsnip soup, it’s important to first let it cool down to room temperature. Once cooled, transfer the soup to an airtight container and store it in the refrigerator for up to 3-4 days.

If you want to freeze the soup for later consumption, make sure to use a freezer-safe container and leave some room at the top for expansion. The soup can be frozen for up to 3 months. When reheating the soup, make sure to heat it thoroughly before consuming it.

Can I make curried parsnip soup without cashews?

Cooked and blended in this parsnip soup, cashews create a smooth and velvety texture, making them an excellent substitute for cream or milk. They also enhance the nutritional content of this dish as they are a good source of healthy fats, protein, and essential nutrients such as magnesium, copper, and vitamin K.

However, if you prefer you can make this soup without cashews. Coconut milk and other plant-based milks make perfect dairy-free substitutes. Dairy cream and whole milk can also be used and are best added at the end of the cooking process, once this curried parsnip soup has been blended to a smooth consistency.

What to serve with this curried parsnip soup

This soup is delicious served with slices of crusty bread and a crunchy green salad. Alternatively, you can pair it with a grilled sandwich, crispy oven-baked potato wedges, herb focaccia bread, and/or roasted vegetables like carrots, Brussels sprouts, or sweet potatoes.

I hope you enjoy this curried parsnip soup recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!

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