Curried Parsnip Soup

by Jo Kenny

If you’re in search of a hearty Autumn/Winter recipe then look no further. Here is a delicious warming recipe perfect for cold weather. My curried parsnip soup recipe is full of earthy flavours, delicate warming spice and a rich infusion of creamy coconut. Comfort food in a bowl!

This soup would make a lovely starter to an Autumn dinner party, or a tasty lunch on a frosty day, enjoyed with thick slices of hot buttery toast. Add your favourite jumper to the mix and you’ve got yourself a cosy slice of heaven. I love how comforting soup is – not to plagiarise any well known brands but it really is a hug in a mug bowl.

Curried Parsnip Soup Recipe


This creamy soup is a little different, as it is a no cream parsnip soup. Instead I use coconut milk which I think really compliments the spices and adds a silky texture. You will need the oven and the hob for this curried parsnip soup recipe, but you can multitask and so it shouldn’t be a long and arduous task. Soup after all, should be a low effort meal.


  • Serves 4
  • 500g parsnips, diced
  • 2 tbsp olive oil
  • 2 tsp curry powder
  • 2 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 red onion, sliced
  • 2 garlic cloves, minced
  • 900ml chicken stock
  • 1/4 can of light coconut milk


To make your curried parsnip soup, start by pre-heating your oven to 180c. In a bowl, add the diced parsnip, olive oil, curry powder, garlic powder, ground cumin, ground coriander and ground turmeric. Mix until evenly combined and then spread out on a baking tray and roast in the oven for 30 minutes.

Whilst the parsnips are roasting, add a little oil to a large pot and cook the sliced onion and minced garlic until soft. add the chicken stock and simmer on low heat until the parsnips are ready.

Once the parsnips are roasted, add these to the pot along with the coconut milk. Cook together for 5 minutes and then blend the soup, to your desired consistency. Add a little more water if desired.

Serve your curried roast parsnip soup with hot buttered sourdough and finish with a sprinkling of turmeric and black pepper for garnish.

Recipe Overview

Curried Parsnip Soup

A hearty and warming soup, perfect for cooler weather
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Main Course
Cuisine: English
Keyword: curried parsnip soup, parsnip soup, soup
Servings: 4
Calories: 197kcal
Cost: £1.60


  • Knife
  • Chopping board
  • Bowl
  • Baking tray
  • Large pot
  • Garlic press
  • Blender


  • 500 g Parsnips, diced
  • 2 tbsp Olive oil
  • 2 tsp Curry powder
  • 2 tsp Garlic powder
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • 1 tsp Turmeric
  • 1 Red onion, sliced
  • 2 Garlic cloves, minced
  • 1/4 Can of light coconut milk


  • Pre heat oven to 180c.
  • Add the parsnips, olive oil, spices and garlic powder to a bowl and combine. Spread out onto a baking tray and roast for 30 minutes.
  • In a large bowl cook the onions and garlic in a little oil until softened, then add the chicken stock and simmer on low heat.
  • Add the roasted parsnip to the pot along with the coconut cream and cook for another 5 minutes.
  • Blend into soup and serve with buttered sourdough toast.

Blending your soup

You can use whatever form of blending you fancy. Personally I figure why do more washing up than you have to, so I love to use a stick blender and blend the soup in the same pot it has simmered in. I also find stick blenders incredibly satisfying and fun to use. I have a Bamix stick blender which has worked wonderfully for me for years… unlike the many free standing blenders that I have owned and had break on me throughout my life. (Why do they always explode… is it just me?)

No need to peel

Like I say, soup should be about ease. And hey, it’s all getting blended up anyway so why make extra work for yourself? Unless your parsnips are looking particularly woody, there is no need to peel them. Just give them a rinse, trim off the ends and dice them for roasting.

Tips on coconut milk

This is a no cream parsnip soup recipe. Instead I use lovely rich coconut milk. I usually like to cook with full fat coconut milk, but for soup I find it too thick and heavy. Light coconut milk works perfectly for soup, providing that creaminess which compliments the curried parsnip flavours perfectly, whilst keeping the texture light. It also makes this soup pretty damn good on the calorie front at 197 calories per portion, despite being incredibly hearty and being very filling.

On the subject of coconut milk, avoid mainstream brands like Blue Dragon as they are horrendously overpriced. Personally I really like Pride coconut milk which is at least half the price.

Storing your curried parsnip soup

If you keep it in an air tight container then your curried parsnip soup will stay good for a week. Just remember to only reheat the portion you want to eat rather than the whole thing.

More hearty recipes

Here’s some other hearty recipes that I think you will enjoy, which are ideal comfort recipes for cooler weather:

Follow Girl Eats World

Are you new here? If so, it’s lovely to meet you. I’m always happy to meet another food enthusiast. Why not come and join the online community for more tasty content, follow me on social media:

Remember to tag me in any recipes that you try. I love to see your cooking and I share all tagged images to my page.

Pin it for later

If you love the sound of this curried parsnip soup recipe and want to try it for yourself, then try pinning a pic so you can keep the recipe close at hand for when you need it.



Leave a Comment

Recipe Rating