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Easy Curried Parsnip Soup

Curried parsnip soup is perfect as the colder days creep in and our soup maker is back to almost daily use. The simplicity of literally throwing everything in and pressing a few buttons still amazes me, despite how many times I’ve used it!

I love the sweetness of parsnips, we quite often have them with a Sunday roast, they get fought over more than the roast potatoes! I bought more this week with the intention of making a soup.

curried parsnip soup in a bowl

The great thing about soup is you can take a main ingredient (in this case parsnips), and experiment with different herbs and spices.  With just the addition of 2tsps of curry powder this simple parsnip soup has become a curried one 🙂

Spicy Parsnip Soup In A Soup Maker

parsnip soup ingredients in soup maker

I have made this spicy parsnip soup in both a Morphy Richards soup maker and a Ninja. Both are really quick and easy to make.

ingredients for curried parsnip soup in a Ninja

If you are making it in a Ninja soup maker you might want to slightly reduce the ingredients depending on how thick you like it. The same quantities still work perfectly well but the consistency is thicker.

Seasoning The Soup 

You can also add any seasoning or garnish you like at the end, once the soup has been poured out. This way you can do a taste test and decide if it needs anything else. Today I was in the mood for a little extra kick, so I added a pinch of crushed red chillies.

The taste can also depend on what stock you have used, and any salt or other seasoning that has been added. This is another reason to leave that part of the soup making process until the end.

How To Make Parsnip Soup Thicker

I added 100ml of single cream at the end to give it a creamier and thicker texture, but you don’t need to do this. Alternatively you can add a potato instead of cream to give it a thicker consistency. Just remember to adjust stock levels consistently. 

You might also like: How To Thicken Soup

If you enjoy this soup you might be interested in joining my Soup Maker Recipes group over on FB, we’re a friendly bunch 🙂  Come on over and say hi!

Happy souping 🙂

Parsnip Soup In Soup Maker

Curried Parsnip Soup (A Soup Maker Recipe)

Yield: 4
Prep Time: 5 minutes
Cook Time: 21 minutes
Total Time: 26 minutes

Enjoy the warming spice and sweetness of this curried parsnip soup!

Ingredients

  • 1 onion, peeled and chopped
  • 5 parsnips, medium and chopped
  • 1 carrot, medium and chopped
  • 2 tsp curry powder
  • 1 litre vegetable stock (adjust according to soup maker levels)
  • Pinch crushed red chillies, (Optional)

Instructions

  1. Optional: sauté onion in butter or oil. Add onion and sauté for a few minutes.
  2. Add all remaining ingredients. Check minimum required level is reached - add more stock if needed.
  3. Set off on smooth.
  4. At end of cycle you can optionally stir in some cream.
  5. Sprinkle with crushed red chillies (optional)

Notes

If you prefer a thicker soup add more parsnips, or 1 medium potato, you will need to reduce stock levels accordingly.

If you are making it in a smaller soup maker you can reduce the quantities slightly to fit.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 123Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 725mgCarbohydrates: 28gFiber: 6gSugar: 9gProtein: 3g

Did you make this recipe?

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Sue

Tuesday 14th of December 2021

Hi, is this recipe OK for the next day as I want to make it for my hubby's packed lunch?

Liana Green

Tuesday 21st of December 2021

Hi Sue - yes, it can be kept in the fridge (once cooled down) and just reheated the next day.

Angela Bamford

Sunday 21st of November 2021

I’ve made this delicious parsnip soup for lunchtime, colleagues have been asking for the recipe. I have directed them to your book. I also recommended the butternut squash soup. I love the creamy taste without having to add cream

Liana Green

Sunday 21st of November 2021

Thanks for your kind comment Angela, I'm so happy to hear you enjoyed it :)

Teresa Pilgrim

Tuesday 5th of October 2021

Does the stock have to be hot as I normally put the stock pot jelly in with cold water.

Liana Green

Wednesday 6th of October 2021

Hi Teresa - personally I do use hot stock in all my recipes but I know plenty of people who use cold who don't report any issues.

Gary

Tuesday 19th of January 2021

Have just made this soup but I spiced it up with 4 extra fresh chillies in it (we like our spice), have to say it was incredible. Thanks for the recipe and will be making the Carrot & Corriander recipe off your site Friday (with a chilli or two in it).

Gary

Liana Green

Thursday 28th of January 2021

Hi Gary - I love extra chillies too! Hope the carrot and coriander soup is tasty too :)

Denise

Thursday 17th of January 2019

I’ve just made this with my new soup maker I received at Christmas. It made three large bowls, and was delicious. I didn’t bother with the cream, so feeling good about myself lol. Thank you.

Liana Green

Thursday 17th of January 2019

Great to hear you enjoyed it Denise! It's the perfect weather for a warm soup :)

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