This easy parsnip soup is sweet, creamy, and flavored with a touch of curry. It’s a really simple soup, but so comforting and intensely flavorful!
Okay, so parsnip soup doesn’t sound all that exciting. But I’m convinced that this is simply because nobody really knows how delicious and amazing parsnips are. Parsnips are a very misunderstood vegetable! I find that most folks don’t do much cooking with parsnips, at least in the United States where I live.
But you should! Do you love carrots? Parsnips are like carrots, but way better. Whereas carrots are mildly sweet with an earthy flavor, parsnips are super sweet with an herby, almost licorice flavor.
To celebrate my love of parsnips I decided to incorporate them into a soup that I think everyone will love. This parsnip soup is seasoned with a mild mix of spices and curry powder — a great compliment to the flavor of parsnips. If you’re a fan of my carrot soup, give this a try. I think it’ll be your new favorite!
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Ingredients You’ll Need
- Oil. You’re welcome to use whatever high-heat oil you normally like to cook with. Coconut oil, avocado oil, corn oil and even olive oil will work.
- Onion.
- Parsnips.
- Garlic.
- Spices. You’ll need a mix of curry powder, ground cumin, and some turmeric. The flavor of curry powder will vary depending on who makes it and what spices they’ve included. Use one that you love! I’m a big fan of McCormick and Trader Joe’s curry powders.
- Vegetable broth.
- Light coconut milk. Use coconut milk from a can, also known as culinary coconut milk, rather than the stuff in cartons, which is primarily for drinking.
- Lemon juice. Stick with freshly squeezed juice to give your soup the best possible flavor.
- Salt and pepper.
Tip: While this soup is great on it’s own, I love to pile on the toppings! Croutons and fresh parsley, as shown in the photos, are great. Some other tasty options include fresh cilantro, chives, pepitas, and coconut bacon.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Heat your oil in a pot, then add diced onion and sliced parsnips. Cook the veggies for about ten minutes, stirring often, until they start to soften.
Add the minced garlic and spices. Stir everything up well, and cook the mixture for just a minute or so, until the spices and garlic become very fragrant.
Tip: No need to peel your parsnips! Just clean and slice them.
Pour in the broth, raise the heat, and bring the liquid to a boil. Lower the heat and let the soup simmer until the parsnips are tender,
Take the pot off of heat and blend the soup. You can use an immersion hand blender, like I’m doing, or transfer it to a regular blender.
Place the pot back over heat and stir in the coconut milk. Bring the soup back to a simmer, just to get it hot again, then take it off of heat.
Stir some lemon juice into your soup, then give it a taste-test. Season it with salt and pepper to taste.
Your parsnip soup is ready to go. Ladle it into bowls and enjoy!
Leftovers & Storage
Leftover parsnip soup will keep in an airtight container in the fridge for about three days. It can be reheated in a saucepan on the stove, or in the microwave. Add a bit of broth or water if it becomes too thick during storage.
More Soup Recipes
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Curried Parsnip Soup
This easy parsnip soup is sweet, creamy, and flavored with a touch of curry. It’s a really simple soup, but so comforting and intensely flavorful!
Ingredients
-
2
tablespoons
vegetable oil -
1
medium onion,
diced -
2
pounds
parsnips,
sliced (Note 1) -
4
garlic cloves,
minced -
1
tablespoon
curry powder -
1
teaspoon
ground cumin -
½
teaspoon
ground turmeric -
5
cups
vegetable broth -
1
(13.5 ounce/498 gram) can
light coconut milk -
1
tablespoon
lemon juice -
Salt and pepper,
to taste
Instructions
-
Coat the bottom of a large pot with the oil and place it over medium heat.
-
Once the oil is hot, add the onion and sliced parsnips. Cook them for about 10 minutes, stirring often, until they begin to soften.
-
Add the garlic, curry powder, cumin, and turmeric. Stir the contents of the pot to coat the parsnips with the spices. Cook the mixture for about 1 minute, until it becomes very fragrant.
-
Stir in the broth, then raise the heat to high. Bring the liquid to a boil, then lower the heat so that it’s just at a low simmer. Simmer the soup for about 20 minutes, until the parsnips are soft.
-
Blend the soup ether using a hand blender, or by transferring it to a blender in batches. It will be very thick.
-
Return the soup to the pot if you transferred it to a blender. Stir in the coconut milk, then place it back over high heat (Note 2). Remove the pot from heat as soon as it comes back to a simmer.
-
Stir in the lemon juice and season the soup with salt and pepper to taste. Serve.
Recipe Notes
- You may want to halve, or even quarter the thicker, upper sections of the parsnips, then slice them.
- Feel free to thin the soup with some water or additional broth if you’d like.
Nutrition Facts
Curried Parsnip Soup
Amount Per Serving
Calories 229
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g25%
Trans Fat 0.03g
Polyunsaturated Fat 3g
Monounsaturated Fat 1g
Sodium 851mg35%
Potassium 630mg18%
Carbohydrates 35g12%
Fiber 8g32%
Sugar 10g11%
Protein 2g4%
Vitamin A 432IU9%
Vitamin C 29mg35%
Calcium 71mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
