Hearty Curried Parsnip Soup recipe

If you’re in the mood for a flavorful soup, look no further than this spicy, curried parsnip soup recipe. Parsnips are a winter root vegetable that have a slightly sweet and nutty flavor, making them the perfect candidate for a delicious soup. This recipe is easy to follow and calls for simple but good ingredients. Try our curried parnip soup recipe.

urried parsnip soup recipe

Variations for your parsnip soup

There are many different ways to make curried parsnip soup. You can add different spices or vegetables, depending on what you have on hand or what you’re in the mood for. Here are a few variations to try:

  • Add some baked butternut squash for sweetness and extra nutrition
  • Add some chopped apples and cinnamon for a cozy autumn or christmas flavor.
  • Add some cayenne pepper or other hot spices to give your soup more of a kick and make it a more spicy parsnip soup.
  • Coconut curried parsnip soup: Add some shredded coconut and fresh ginger for a tropical twist.
Fresh parsnip

What goes with it?

There are many different ways to enjoy curried parsnip soup, but some great companions include:

  • Rustic bread or rolls to soak up all of the delicious soup broth.
  • A simple green salad with a vinaigrette dressing.
  • Some warm and fluffy naan bread.

How to serve

There are two ways to serve this soup – in small or large bowls. Here are some tips for both:

For small bowls:

If you’re serving this soup as an appetizer or first course, small individual bowls work best. This will allow your guests to enjoy a nice hearty portion of soup without filling up too much on bread or salad beforehand.


For large bowls:

If you’re serving this soup as a main course, larger individual or family-sized bowls work best. This will give everyone plenty of room to fit in a good amount of soup, with plenty of bread and salad on the side too.

Another option is to serve the soup in a bread bowl. This way, the bread itself becomes the bowl and the soup is ladled inside. This is a great way to really soak up all of that delicious broth!

Topping ideas

A good topping can take your curried parsnip soup from good to great. Here are a few ideas to get you started:

  • Finely diced green onions or chives.
  • Sour cream or crème fraiche.
  • Shredded cheese (parmesan, cheddar, etc).
  • Crunchy chopped bacon.
  • Roasted pumpkin seeds.

How to store leftovers

If you have any leftovers, it’s best to store them in an airtight container in the fridge. They will keep for a few days, but they’re best enjoyed within the first couple of days. You can also freeze any leftover soup for later use. Just make sure to thaw it out in the fridge before reheating. Enjoy!

Also try our Red Lentil Tomato Soup, Red French style Onion Soup or Creamy Carrot and Ginger Soup.


Homemade curried parsnip soup

This delicious, creamy homemade curried parsnip soup is easy to make and perfect for a cold winter day. Try our recipe as a starter or main dish.
5 from 5 votes
Total Time 25 minutes
Servings 4 yields
Calories 118


  • Pot


  • 1 tbsp. oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 carrots peeled and diced
  • 2 parsnips peeled and diced
  • 1 litre vegetable broth
  • 1-2 tsp hot curry powder
  • Salt and pepper to taste


  • First add the curry powder into the heatet large pot or Dutch oven and roast stirring for 2 minutes, until fragrant. Now add the the oil and add the onion and garlic. Cook until softened for about 5 minutes. Add the carrots and parsnips and cook for an additional 5 minutes.
  • Add the vegetable broth and bring to a boil. Reduce heat and simmer for 10-15 minutes, until the vegetables are tender.
  • Puree with a blender until you get the desired consistency. Season with salt and pepper, to taste. Serve hot in bowls, topped with your desired toppings. Enjoy!
Keyword Autumn, parsnip, winter
Tried this recipe?Mention @mygoldenpearfood or tag #mygoldenpear!
Author: Susan Queck
Share on Facebook Share on Twitter

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating