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!

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!

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.

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.