Looking for a heartwarming, flavorful soup that’s both healthy and satisfying? This Curried Parsnip Soup recipe is the perfect recipe to add a bit of spice and warmth to your day. Creamy, aromatic, and packed with the natural sweetness of parsnips, this soup is ideal for chilly evenings or when you need a comforting meal that’s easy to make. Best of all, it’s 100% vegetarian, egg-free, and loaded with nutrients, making it a wholesome choice for your family.
Why You’ll Love This Recipe
- Healthy and Nutritious: Parsnips are rich in fiber, vitamin C, and potassium, making this soup a nutritious option for a meal or appetizer.
- Comforting Flavor: The blend of curry spices pairs beautifully with the earthy sweetness of parsnips, creating a soup that’s both rich and satisfying.
- Quick and Easy: Perfect for busy weeknights or meal prep, this recipe comes together in just 30 minutes.
- Versatile and Customizable: Easily adapt the spice levels or add toppings like croutons, fresh herbs, or a dollop of coconut cream.
Ingredients
Soup Base:
- 2 tbsp olive oil or butter
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1-inch piece of fresh ginger, grated
- 4 medium parsnips, peeled and chopped
- 1 medium carrot, peeled and chopped
- 1 medium potato, peeled and chopped (optional, for extra creaminess)
Seasonings:
- 1 tbsp curry powder (adjust to taste)
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/4 tsp chili flakes (optional, for heat)
- Salt and black pepper to taste
Liquid Ingredients:
- 4 cups vegetable stock
- 1 cup coconut milk (or any plant-based milk)
Garnish (optional):
- Fresh cilantro leaves
- A drizzle of coconut milk
- Croutons or toasted bread
Step-by-Step Instructions
1. Prepare the Vegetables
- Peel and chop the parsnips, carrot, and potato (if using) into even-sized pieces for faster cooking.
2. Sauté the Aromatics
- In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the garlic and ginger, cooking until fragrant, about 1 minute.
3. Add the Spices
- Sprinkle in the curry powder, cumin, turmeric, and chili flakes. Cook the spices for 1-2 minutes to release their aroma.
4. Cook the Vegetables
- Add the chopped parsnips, carrot, and potato to the pot. Stir well to coat the vegetables with the spices.
5. Simmer the Soup
- Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to low, cover, and let the soup simmer for 20-25 minutes, or until the vegetables are tender.
6. Blend Until Smooth
- Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth. Be cautious with hot liquids.
7. Add Coconut Milk
- Stir in the coconut milk and adjust the seasoning with salt and pepper. Heat gently without boiling.
8. Serve and Garnish
- Ladle the soup into bowls and garnish with a drizzle of coconut milk, fresh cilantro, or croutons.
Tips for Perfect Curried Parsnip Soup
- Adjust Spice Levels: Add more curry powder or chili flakes for extra heat, or tone it down with additional coconut milk.
- Texture Variations: For a chunkier soup, reserve some cooked vegetables before blending.
- Make It Ahead: This soup stores well in the fridge for up to 3 days or can be frozen for up to 3 months.
Nutritional Benefits
Parsnips are an underrated root vegetable that’s rich in dietary fiber and vitamin C, supporting digestive health and immune function. Combined with anti-inflammatory spices like turmeric and cumin, this soup is a nourishing choice for any meal.