Skip to Content

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!

Read on to discover how easy it is to make curried parsnip soup in a soup maker.

curried parsnip soup in a bowl next to a Ninja soup maker

The great thing about any soup maker recipe is you can take the main ingredient (in this case, parsnips) and experiment with different herbs and spices. 

With just the addition of 2 tsp of curry powder, this simple parsnip soup has become a curried one.

How To Make Spicy Parsnip Soup In A Soup Maker

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

For more concise instructions and to print this recipe out, head down to the recipe card at the bottom.

Curried Parsnip Soup Ingredients

curried parsnip soup ingredients laid out

Parsnips: I used about 500g of peeled and chopped parsnips. This amount, combined with some chopped carrots, was the perfect (thick) consistency when made in a Ninja soup maker (capacity 1.4L).

The same quantities can be used in other soup makers, or the parsnips can be increased a little for larger capacity models (for example, the 1.6L Morphy Richards Soup Makers).

parsnip soup ingredients in Morphy Richards soup maker
Curried Parsnip Soup In A Morphy Richards Soup Maker

Carrot: I added just one small chopped carrot (it weighed about 80g).

Onion: I used one small onion, chopped or quartered.

Curry Powder: I used 2 tsp of medium curry powder. This gives a slight and subtle heat; add an extra 1 tsp if you want a curried parsnip soup with a bit more kick.

Stock: I used one vegetable stock pot, adding it directly to the soup maker jug and then topping it up with hot boiling water to the MAX line.

ingredients for curried parsnip soup in a Ninja
Curried Parsnip Soup In A Ninja Soup Maker

Making Curried Parsnip Soup

Begin by preparing the ingredients. Peeling the carrots and parsnips is optional; as long as they are washed, a soup maker will blend the skin up very smoothly.

Add all the onion, parsnips, carrots, curry powder and vegetable stock pot to the soup maker jug. Add hot water to the MAX line of your soup maker.

Set the soup maker off on a smooth cycle.

At the end of the cycle, season, if necessary, and add your favourite soup topping.

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.

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.

Soup Maker Recipe Book: 100 Delicious & Nutritious Soup Recipes

100 soup maker recipes that can be used for any soup maker!

I used the Morphy Richards soup maker to develop these recipes but they can be used for the Ninja Soup Maker as well as other models.

We earn a commission if you click this link and make a purchase at no additional cost to you.
03/13/2024 09:36 pm GMT

How To Make Parsnip Soup Thicker

You can optionally add 100ml of single cream at the end to give it a creamier and thicker texture.

Alternatively, you can add a potato at the beginning 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!

More Parsnip Soup Maker Recipes

Are you looking for some alternative parsnip soup maker recipes? Check out some of these for inspiration;

curried parsnip soup in a bowl next to a Ninja Soup maker
curried parsnip soup in a bowl next to a Ninja Soup maker

Curried Parsnip Soup (A Soup Maker Recipe)

Yield: 4
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

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


  • 1 onion, peeled and chopped
  • 500g parsnips, chopped (peeling optional)
  • 1 carrot (approx 80g), chopped (peeling optional)
  • 2 tsp curry powder
  • 1 vegetable stock pot (and hot water to MAX soup maker line)


  1. Optional: sauté onion in butter or oil. Add onion and sauté for a few minutes.
  2. Add parsnips, carrots, curry powder and vegetable stock pot.
  3. Pour hot water up the MAX line.
  4. Set off on smooth.
  5. At the end of the cycle, season if required.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 110Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 187mgCarbohydrates: 26gFiber: 6gSugar: 8gProtein: 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook

I accept the Privacy Policy


Saturday 9th of December 2023

Easy & delicious! 2tsp medium curry powder was the perfect amount of heat.


Sunday 29th of January 2023

What a beautiful soup. My husband at first thought it might be too sweet, but no, it was gorgeous. Both of us were so pleased as we have quite a lot of parsnips from the garden to use. Thanks, Liana will try with a drop of cream at the end. Celia


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.

Skip to Recipe