This easy spiced carrot and parsnip soup recipe makes the perfect comforting meal for cold days. Roasted sweet parsnips and onions are balanced with ginger, garlic, garam masala, cumin and coriander for a delicious bowl of curried soup!
Why you should cook this
- a warming and comforting dish
- vegan
- super easy, even for beginners
Variations
- This dish is subtly spicy, so if you want it to have more of a kick try adding a chopped fresh chilli, or a tsp of your favourite chilli powder or sriracha sauce.
- You could use leeks instead of onions but don’t roast them. Instead, add them to the saucepan with the carrots.
What to eat with spiced carrot and parsnip soup
- Garlic and herb flatbreads – these are so simple and quick to make and taste great with this soup
- Fresh chopped coriander sprinkled on top
- Roasted chickpeas – these will add a portion of protein to the meal and are packed with flavour
FAQs
Do parsnips need to be peeled for soup?
No there’s no need to peel parsnips and you will lose some of the fibre by peeling them. Just give them a quick wash under cold water and chop.
Is spiced carrot and parsnip soup good for you?
This dish is packed with vitamins and minerals and low in calories. It is quite low in protein, so to make it more of a balanced meal, serve with some flatbreads and roasted chickpeas.
Ingredients: spiced carrot and parsnip soup
Parsnips – use fresh parsnips and do not peel them
Carrot
Onion
Celery – the combination of carrot, onion and celery are a classic base for many dishes, especially in French cuisine, and give a lovely depth of flavour to the soup
Garlic – fresh garlic gives a great flavour or you could substitute with 1tsp of garlic powder
Olive oil – I like to use extra virgin olive oil for it’s flavour and nutrient profile
Spices – garam masala, ground cumin, ground coriander and ground ginger
Vegetable bouillon powder or stock cube
Lemon – fresh lemon juice is best for flavour
Salt and pepper
Fresh chopped coriander – optional
How to make spiced carrot and parsnip soup
- Heat the oven and prepare the parsnips and onion – Preheat your oven to 180C. Cut the parsnips into baton shapes (no need to peel) and place them on a baking tray. Peel the onion and slice into thick wedges then add them to the baking tray.
- Roast the parsnip and onion – Drizzle with 1 tbsp of olive oil, add a good grind of pepper and 1/4 tsp of salt. Toss together with your hands to coat everything in the oil. Place the baking tray in the oven for 20 minutes, giving the vegetables a stir halfway through cooking.
- Saut̩ the carrot and celery РWhile the parsnips and onion are roasting, chop the celery and carrot into small chunks and place in a large saucepan with 1 tbsp of olive oil. Place over a medium heat and saut̩ for 5 mins, stirring occasionally.
- Add the spices and garlic – Lower the heat and add the garam masala, ground ginger, cumin, coriander and crushed garlic. Cook gently for 2 minutes while stirring. Remove from the heat while you wait for the parsnips and onions to finish cooking.
- Bring everything together – Add the roasted vegetables to the large saucepan along with the bouillon powder and enough boiling water to just cover the vegetables.
- Simmer – Place over a low heat, cover and simmer for 15 minutes or until the carrots are very soft.
- Blend – Remove from the heat and blend the soup. Add more water while blending, a little at a time, until you reach your desired consistency.
- Refine the flavours – Taste the soup and add the lemon juice and salt and pepper to taste.
- Serve – Reheat the soup until piping hot and serve.
Storage Instructions
This soup will keep for 5 days if stored in the fridge in an airtight container.
It will freeze well for 3 months. Freeze in portions and reheat from frozen in a saucepan over a medium heat, or in the microwave until piping hot.
Great dishes to serve with spiced carrot and parsnip soup
Spiced Carrot and Parsnip Soup
Ingredients
- 2 large parsnips
- 1 large carrot
- 1 brown onion
- 1 stick of celery
- 2 tbsp extra virgin olive oil
- 2 tsp garam masala
- 1 large garlic clove, crushed
- 1/4 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground ginger
- 1 tsp bouillon powder or a stock cube
- 2-3 tsp lemon juice
- salt and pepper
- 1 small handful of fresh chopped coriander (optional)
Instructions
- Preheat your oven to 180C. Cut the parsnips into baton shapes (no need to peel) and place them on a baking tray. Peel the onion and slice into thick wedges then add them to the baking tray.
- Drizzle with 1 tbsp of olive oil, add a good grind of pepper and 1/4 tsp of salt. Toss together with your hands to coat everything in the oil.Place the baking tray in the oven for 20 minutes, giving the vegetables a stir halfway through cooking.
- While the parsnips and onion are roasting, chop the celery and carrot into small chunks and place in a large saucepan with 1 tbsp of olive oil. Place over a medium heat and sauté for 5 mins, stirring occasionally.
- Lower the heat and add the garam masala, ground ginger, cumin, ground coriander and crushed garlic. Cook gently for 2 minutes while stirring. Remove from the heat while you wait for the parsnips and onions to finish cooking.
- Add the roasted vegetables to the large saucepan along with the bouillon powder and enough boiling water to just cover the vegetables.
- Place over a low heat, cover and simmer for 15 minutes or until the carrots are very soft.
- Remove from the heat and blend the soup. Add more water while blending, a little at a time, until you reach your desired consistency.
- Taste the soup and add the lemon juice and salt and pepper to taste.
- Reheat the soup until piping hot and serve garnished with the fresh coriander if using.
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