Roasted Curried Parsnip Soup

Curried parsnip soup is the perfect winter warmer, sweet roasted parsnips form the base of this spiced, silky bowl of veggie goodness.

Roasting the parsnips takes around 40-45 minutes, but despite that, this very easy and low-maintenance recipe is done and dusted in an hour!

Spicy Roasted Parsnip Soup

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

You will see them on the side of dishes like my whole roast guinea fowl or my honey mustard pork chops here.

But roasted veggies also make a great base for a soup, and this roasted curried parsnip soup proves that perfectly.

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

It unlocks a whole new level of flavours, and it is something I use in both my roasted tomato soup and roasted carrot soup recipes.

This soup combines my love for parsnip and another flavour that is hard not to stumble upon on my site, curry.

We Brits have been adding "curry" flavours to things for well over a century, and I love it! I've even got a parsnip curry recipe.

It is a wonderfully easy and low-maintenance recipe.

All you need to do is roast the parsnips, then blend them with a bit of stock and a few flavourings, and then reheat... you'll love it! And if you like the sound of this recipe, be sure to check out my curried cauliflower veloute soup and spinach and fennel soup.

Frequently Asked Questions

What sort of curry powder should I use?

I tend to use a generic "Madras" curry powder for this recipe. But you should use either whatever you enjoy or what you have at home.

Despite cooking a lot of Indian-inspired food, I do not use a lot of curry powder. As a result, I always buy the smallest packet of curry powder I can find because it loses flavour fairly quickly once opened.

Even if you store spices in a cool dark spot in an airtight container or even in the freezer, they will mellow in flavour.

Can I roast the vegetables in an air fryer?

Yes, in recent years, I have started to do this process in my air fryer!

Simply toss the ingredients in oil and then throw them 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.

Can I use a stick blender?

Yes, absolutely!

Do I have to pass the soup through a sieve?

No, but it will not be quite as smooth if you do not.

How long can I store this soup?

The only dairy in this soup is a bit of butter; as a result, this is good in the fridge for 4-5 days, maybe up to a week!

It will freeze for 6 months, although freezing this dish does affect the texture when it is defrosted.

Serving Suggestions

This curried parsnip soup is pictured here with a sprinkle of sweet paprika and some crispy deep-fried carrot ribbons.

To cook carrot ribbons, finely slice a carrot on a mandolin around 1-2mm thick and then fry in oil at 180°C or 350°F for 1-2 minutes. Then place them on some kitchen paper to absorb any extra oil.

I'm also fond of serving this soup with some bread.

The curry flavours are very mild, so I would not go for a full-on Tandoori naan bread.

I personally prefer some warmed garlic-heavy focaccia or something like this beer bread.

Another option would be to top this with some crispy croutons!

Equipment Used

I only recommend brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Oven or Air Fryer, see the frequently asked questions section for air fryer notes and instructions.
• Stovetop.
• Blender, a stick blender, works just as well, too.
• Kitchen knife.
• Chopping board.
• 18-20cm (7-8") saucepan.
• 30cm x 22cm or 9" x 12" roasting tin.
• A combination of weighing scales, a measuring jug, measuring cups and spoons.