Skip to Content

Curried Parsnip Soup – Silky Smooth!

Roasting the parsnips for this curried parsnip soup recipe gives a depth to the flavour that marries perfectly with mild curry flavours!

Portrait close up image of a creamy curried parsnip soup served in two bowls with fried carrot slices and paprika sprinkles

Curry Spiced Parsnip Soup.

I adore the flavour of parsnips, the earthy, sweet and nutty flavour just begs for them to be roasted.

It unlocks a whole new level of flavours, I also use the technique with carrots in my roasted carrot soup.

Growing up roast parsnips were always my favourite part of a roast dinner, even ahead of roast potatoes.

I still favour them as a side dish for recipes like my whole roast guinea fowl or my honey mustard pork chops.

This soup combines my love of roast parsnip and another flavour that it is hard not to stumble upon on my site, curry!

It is not an unusual concept, us Brits have been adding curry flavours to things for years. In fact, the first Indian restaurant in the UK opened before the first fish and chips shop!

This curried parsnip soup is gloriously silky and creamy but contains no cream.

Although sticking true to my own cooking vibe it does contain a good lump of butter. Butter really does make everything better.

Just add a nice bread, I like this beer bread, and you are well away!

Portrait overhead image of a creamy curried parsnip soup with fried carrot slices and paprika sprinkles

Roasted Vegetables for Soup.

Roasting the parsnips for this soup is the secret to its flavour.

Caramalisation is where this magic happens! Those little darkened bits add sweetness in a way that can not be replicated.

You will have seen something similar if you have seen my roasted tomato soup or indeed my roasted carrot soup recipes.

Of late I have started to do this process in my air fryer!

Simply toss the ingredients in oil and then throw in the air fryer and crank up the heat to 200°C or 400°F.

Cooking takes less time at around 25-30 minutes and the flavour is just as good.

Portrait image of a creamy curried parsnip soup served in two bowls with fried carrot slices and paprika sprinkles

How To Choose The Curry Powder.

This recipe is one of very few here that call for using Curry Powder.

I usually use whole spices in my recipes to create my own “curry powder” flavours.

But like my pineapple chicken curry and katsu curry, this is not aimed at the ardent hardcore curry cook.

Curry powder is a difficult ingredient to buy. First of all ‘curry powder’ is not really a thing so there is no absolute recipe to lean on as a base.

That means everyone who makes this recipe form curry powder will end up with a different soup!

I find curry powders labelled Madras curry powder have a relatively decent flavour profile and a nice amount of spice.

It is also important to note that if you do not use a lot of curry powder you should buy a small packet.

Even if you store spices in a cool dark spot in an airtight container they will slowly mellow in flavour.

Roasting the Parsnips in this curried parsnip soup give a depth to the sweetness of the parsnip that marries perfectly with the mild curry flavours!
Yield: 4 Servings

Spicy Curried Parsnip Soup Recipe

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

This easy roasted parsnip soup is the perfect winter warmer, the lovely warming mellow curry flavours are perfect against the earthy sweet parsnips.


  • 450 g (4 1/2 Cups) Parsnip
  • 1 Tbsp Cooking Oil
  • 100 g (2/3 Cup) Onion
  • 4 Cloves Garlic Cloves
  • 1/2 Tbsp Cumin Seeds
  • 1 Tbsp Curry Powder
  • 750 ml (3 Cups) Vegetable Stock
  • 60 g (1/2 Stick) Unsalted Butter
  • 1 Tbsp Grated Ginger
  • Salt To Taste
  • Black Pepper to Taste


  1. Roughly chop the onion.
  2. Bash the garlic cloves with the side of a knife and then peel.
  3. Scrub the parsnips, do not peel and cut in half lengthways.
  4. Place the onion, parsnip, garlic and cumin into a roasting tray, drizzle over the cooking oil and season with salt and pepper.
  5. Roast at 200°C or 400°F until the parsnips are cooked this will take around 40-45 minutes.
  6. Sprinkle the curry powder over the parnsips and toss to coat.
  7. Transfer the parsnips to a pan and add the grated ginger and butter.
  8. Pour in 500ml of vegetable stock and blend with a stick blender until smooth.
  9. Pass through a rotary food mill or fine sieve.
  10. Pour in the remaining 250ml of stock.
  11. Return to the heat and bring to a boil, then reduce the temperature and simmer for 5 minutes.

For the Carrot Ribbons.

  1. Heat 1cm of oil in a pan to 180°C or 350°F.
  2. Scrub and cut your carrot into ribbons with a vegetable peeler.
  3. Fry the carrots for 3-4 minutes flipping halfway through.
  4. Drain on kitchen paper before serving with the soup.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 402Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 32mgSodium: 1100mgCarbohydrates: 53gFiber: 10gSugar: 15gProtein: 6g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!


Wednesday 18th of July 2018

I've never actually had parsnips before, but this may have inspired me to give them a shot :)

Brian Jones

Wednesday 18th of July 2018

Really, you must hunt some down.


Wednesday 18th of July 2018

I am a new convert to parsnips. I had never had them before a couple years ago. They are so sweet and lovely. I can not wait to try this soup! Roasting root veg is the best! I would love to see pics of your kitchen, as well!

Brian Jones

Wednesday 18th of July 2018

Roasted Parsnip really is the best, I love the stuff. Essential Sunday lunch side for me!


Tuesday 17th of July 2018

I am surprised Hungarians do not use a lot of parsnip in their cooking - their neighbours, Romanians do and a lot of it. It is delicious - I love the taste of parsnip in soups - great addition and your soup looks amazing Brian ;-)

Brian Jones

Wednesday 18th of July 2018

It came as a surprise to me, us Brits love parsnip... The use a lot of Parsley root and not a lot of parsnip which is very different. It also does not seem to grow very well here on the Hungarian Great Plain either, certainly for me anyway, we have very mixed results.


Tuesday 17th of July 2018

I've never had parsnip soup, this one looks absolutely delicious. I love curry so we'll be adding this one to our menu plan this week. Thank you.

Brian Jones

Wednesday 18th of July 2018

Thanks Alexis.

Julie @ Running in a Skirt

Tuesday 17th of July 2018

I never knew parsnips could look so delicious! What a delicious and rich soup. I can't wait to try.

Brian Jones

Wednesday 18th of July 2018

THnaks Julie

Skip to Recipe