Curried Parsnip Soup Recipe
This rich and fragrant Curried Parsnip Soup is a delightful combination of sweet, earthy parsnips with the bold flavors of garam masala and chili powder. Whether you’re looking for a comforting soup to warm up on a cool evening or a flavorful dish to impress your guests, this recipe is a must-try. You can finish the soup with a swirl of cream or a dollop of yogurt to add richness and smoothness. Perfect for a light lunch or an appetizer, this easy-to-make soup is a great way to enjoy seasonal vegetables in a truly satisfying way.
Recipe Information
| Category | Vegetable |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Total Time | 45 minutes |
| Serving Size | 4 servings |
| Calories | 79.2 kcal per serving |
| Rating | 4.5/5 (from 3 reviews) |
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter | 1 tbsp |
| Red onion (diced) | 1 medium |
| Parsnips (peeled and chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| Garam masala | 2 tsp |
| Red chili powder | 2 tsp |
| All-purpose flour | 1/2 tbsp |
| Fresh lemon rind | 1 tsp |
| Fresh lemon juice | 1 tbsp |
| Vegetable stock | 850 ml |
| Salt | To taste |
| Freshly ground black pepper | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 79.2 kcal |
| Total Fat | 6.4 g |
| Saturated Fat | 2.3 g |
| Cholesterol | 7.6 mg |
| Sodium | 32.4 mg |
| Carbohydrates | 5.5 g |
| Fiber | 0.7 g |
| Sugar | 1.5 g |
| Protein | 0.7 g |
Instructions
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Prepare the base: In a large saucepan, heat the butter and a splash of oil over medium heat. Add the diced red onion, chopped parsnips, and minced garlic to the pot. Cook the vegetables for about 5-7 minutes, stirring occasionally, until the parsnips have softened, and the onion becomes translucent, but make sure they do not brown.
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Add the spices: Sprinkle in the garam masala and red chili powder. Stir well to combine the spices with the vegetables and cook for an additional 30 seconds, allowing the flavors to meld and become aromatic.
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Incorporate the flour: Add the all-purpose flour to the pot, stirring constantly to ensure it’s evenly mixed with the vegetables and spices. Let it cook for another 30 seconds, which will help thicken the soup once the liquid is added.
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Add the stock and citrus: Pour in the vegetable stock, followed by the fresh lemon juice and lemon rind. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let the soup simmer for 20 minutes. The vegetables should be tender by now.
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Blend the soup: After simmering, use a slotted spoon to remove some of the parsnips and onion pieces from the soup and set them aside for later. Puree the remaining soup using an immersion blender or by transferring it to a blender in batches. Blend until smooth and creamy.
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Return the vegetables: Return the reserved parsnips and onion pieces to the pot, stirring them into the pureed soup. Reheat the soup over low heat until it’s warmed through, about 5 minutes.
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Season and serve: Taste the soup and season with salt and freshly ground black pepper according to your preference. Ladle the soup into bowls, garnishing each serving with a little of the reserved lemon rind julienned for a burst of fresh flavor.
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Optional finishing touch: For an added richness, serve the soup with a swirl of cream or a spoonful of yogurt on top. This will complement the warmth of the spices and provide a creamy texture to the soup.
Tips for Making the Best Curried Parsnip Soup:
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Garam masala: This is a blend of ground spices commonly used in Indian cuisine. If you don’t have garam masala, you can substitute with a combination of cumin, coriander, cinnamon, cardamom, and cloves. However, using garam masala will provide the most authentic flavor for this recipe.
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Adjusting spice levels: If you prefer a milder soup, reduce the amount of red chili powder or omit it entirely. On the other hand, if you love a good kick, add more chili powder or even a pinch of cayenne pepper for an extra level of heat.
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Vegan option: For a dairy-free version, use olive oil or coconut oil instead of butter, and skip the cream or yogurt garnish. You could replace the vegetable stock with coconut milk for a creamy and slightly sweet alternative.
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Make it ahead: This soup stores well in the fridge for up to 3 days, making it a great option for meal prep. It can also be frozen for up to 3 months. Just allow it to cool completely before storing, and reheat gently when ready to serve.
Why You’ll Love This Recipe:
Curried Parsnip Soup is an incredibly comforting dish, perfect for any time of year, but especially satisfying during colder months when you crave something hearty and warming. The earthiness of the parsnips balances perfectly with the aromatic and slightly spicy garam masala, creating a beautifully layered flavor profile. The smooth texture of the soup makes it feel indulgent, yet it’s a healthy and low-calorie choice for those looking to enjoy a lighter meal. Whether served as a starter or a main course, this soup is sure to become a regular in your recipe rotation.
Reader Reviews:
⭐⭐⭐⭐☆
“This soup is simple to make and packed with flavor! I loved the addition of lemon rind, which added a nice burst of freshness. Next time I’ll make it a bit spicier, but overall, this recipe is a keeper!” – Kate R.
⭐⭐⭐⭐⭐
“I’ve made this soup twice now, and it’s always a hit with my family. The flavors are deep and warming, and the creamy finish takes it to the next level. It’s perfect for a chilly evening.” – Laura M.
⭐⭐⭐⭐☆
“I really enjoyed this soup! The texture was smooth and silky, and the spice level was just right. I added a little cream to finish, and it was so comforting. Great for meal prepping!” – Daniel F.
Enjoy your Curried Parsnip Soup, and don’t forget to share your thoughts and variations in the comments section!
