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.
It may be 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!
Why you’ll love it
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, 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!
What to serve with this soup
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.
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.
Curried Roasted Parsnip Soup
With a beautiful combination of sweet and heat, this curried roasted parsnip soup is the perfect creamy yet lean winter soup.
Ingredients
- 5 parsnips
- 1 carrot
- 1 onion
- 1 head garlic
- 2 tablespoon olive or vegetable oil
- ½ teaspoon salt
- ½-1 teaspoon hot curry powder
- 3 cups veg stock
- ½ cup single (soy) cream (optional)
- ½ teaspoon Nigella seeds
Instructions
- Preheat the oven to 200C/400F. Peel the parsnips and 1 carrot and cut them in 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 teaspoon 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 2 cups of the vegetable stock and blend until smooth. Add the mix to a soup pot together with the rest of the veg 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.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 105Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 562mgCarbohydrates: 19gFiber: 4gSugar: 6gProtein: 2g
Nutritional information is calculated using third-party services and is only a guideline. There may be some variations based on product brands and cooking methods. If you are on a restricted diet, it is recommended that you supplement this info with your own research.
Hello! I’d like to give this soup a try, but the ingredient list has nigella seeds, and there’s no mention of them in the instructions. Did I miss it somewhere? I’ve got a bag of parsnips I’ve been wondering what to do with, and this would make tidy work of them for sure.
The Nigella seeds are an option extra that can be sprinkled on top when serving the soup. I’ve updated the recipe to make that clearer. Hope you enjoy the soup. Best use of your bag of parsnips I can think of!