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Easy Spicy Curried Parsnip Soup – Roasted With Honey

A spicy, warming soup that can be prepared with ease, whether you are looking to make it traditionally on a stovetop or in a soup maker. This Spicy Curried Parsnip Soup roasted with honey is a great way to use up leftover parsnips and guaranteed to satisfy the whole family.

A close up of the parsnip soup in a white bowl.

What Makes This Recipe Great!

  • Make Ahead – This is an easy soup recipe that can be made ahead and stored in the fridge or frozen.
  • Easy to Make – You can make this parsnip soup in a soup maker or on the stove top. It’s super easy to make whichever method you choose to do so.
  • Versatile – Prefer your parsnip soup without cream? We have listed some easy alternatives depending on your tastes including coconut milk, so you can easily make this vegan if you want to.

About This Recipe – In More Detail

Honey roasted parsnips are a staple for our roast dinners in our little home. However, using parsnips for other recipes isn’t something we do very often. I’m here to show you an alternative and give you a great starter to serve with your next meal. Since it can be made ahead, this delicious parsnip soup also makes for a great lunch or quick supper too.

By pre-roasting the parsnips alongside another meal and storing them in the fridge, you can effortlessly whip up this spicy curried soup in no time.

If you don’t want to make this recipe the following day, you could even freeze the extra roast parsnips for up to 2 months and make this curried parsnip soup when you need a quick, comforting mid-week meal. You can choose to make it in a soup maker, or in a more traditional way on the stove top.

The combination of flavours in this spicy parsnip soup is what really makes it special. The sweet, earthy taste of the parsnips, infused with honey balances out the spiciness in the curry powder, making for a warming soup that can be enjoyed by all. It’s the perfect soup for those colder nights as winter draws in.

This roasted parsnip soup serves as an excellent option for your Christmas and Thanksgiving gatherings, where it can be enjoyed before the main meal alongside a Vegetarian Nut Roast or Christmas Turkey Wellington.

An overhead view of roasted parsnip soup in a bowl surrounded by bread slices, a spoon and another bowl of soup.

Equipment Needed

  • Roasting Tray – The parsnips should be roasted first so you will need a suitable roasting tray to do so.
  • Saucepan – A large saucepan is best to ensure all the ingredients fit in and don’t spill over the edges.
  • Frying Pan – To fry the red onion in before adding it to the soup.
  • Blender – You can use a food processor or a hand stick blender to make the soup smooth.
  • Soup Maker (optional) – If you’re making the parsnip soup in a soup maker, you will only need this and a roasting tray to roast the parsnips first.

Ingredients

A labelled photo with all ingredients.
  • Parsnips – A delicious root vegetable that is the star of this recipe. Parsnips are usually in season during the Autumn and Winter months.
  • Onion – I recommend using a red onion for this recipe. However, you can also use a white or brown onion.
  • Butter – I personally prefer to use an unsalted butter in most of my recipes and season to taste, giving me more control over the sodium content when preparing a meal for the family. However, you can also use salted butter if you wish. If you wish to use oil instead, you can do so. I would recommend using olive oil as a replacement.
  • Honey – We roast the parsnips in honey for that delicate sweet flavour. If you are vegan, you can choose to roast the parsnips in oil and omit the honey. You can always add a little extra sweetness by adding a little sugar to the soup itself if you’d prefer.
  • Medium Curry Powder – Giving you a medium level of spiciness without it being too overwhelming. You can make it more or less spicy by choosing a different level of curry powder, which can be found in both mild and hot as well as medium.
  • Chicken or Vegetable Stock – This is down to preference. If you want to make your parsnip soup vegetarian or vegan, go for a vegetable stock. If you are making the soup for kids, I recommend choosing a low sodium variety of stock.
  • Double (heavy) Cream – This gives the soup a rich, creamy texture. However, if you wish to make the parsnip soup without cream, I have listed some options below.

Cream Alternatives For Curried Parsnip Soup Without Cream

Want to make your spicy parsnip soup without cream? It’s easy to do so. As an alternative to using double cream in this recipe. Why not try Crème fraîche or Coconut Milk instead? You can alter the amount you wish to use, depending on how rich and creamy you like soup. Always add these after you have cooked and blended the soup and stir it in slowly and gently to prevent curdling.

You can also omit the cream entirely if you’d rather make a lighter version of this soup. It will just have a slightly less creamy texture to the end result.

Hands cup the bowl of parsnip soup in this photo.

Step-By-Step Guide – How To Make Easy Spicy Curried Parsnip Soup; Roasted With Honey

Step 1: Preheat the oven

  • Preheat the oven to 190°C (375°F).

Step 2: Prepare the parsnips

  • Peel the parsnips and remove the top and tail. Slice them lengthways into even sizes to ensure they roast evenly.

Step 3: Coat the parsnips in butter

  • Melt 3/4 of the butter and mix in the honey. Coat the parsnips with it. Save a little butter to fry the onion.
A hand is using a sharp knife to slice parsnips on a wooden cutting board.
A hand is pouring a mixture of melted butter and honey onto sliced parsnips in a glass bowl.

Step 4: Roast the parsnips

  • Lay the parsnips on a baking tray in a single layer and drizzle them with honey.
  • Place the tray in the preheated oven and roast the parsnips for about 30 minutes until they turn golden and become soft.
Two hands are holding the sides of a baking tray with sliced parsnips on it.
A baking tray with roasted parsnips on it.

Step 5: Fry the onion

  • While the parsnips are roasting, finely chop the onion.
  • Fry the chopped onion with the remaining butter until it becomes soft.
A hand is using a sharp knife to slice red onion on a wooden chopping board.
A hand is using a pink spatula to stir onion in a frying pan as it cooks.

Step 6: Combine the ingredients in the saucepan

  • Pour the stock into the saucepan with the cooked onions.
  • Add the roasted parsnips and curry powder to the saucepan.
  • Season with a little salt and pepper to taste.

Step 7: Simmer the soup

  • Cover the saucepan and simmer the mixture gently for 10-15 minutes until everything is soft.
A hand is tipping roasted parsnips into a saucepan with stock inside.

Step 8: Blend the soup

  • Remove the saucepan from the heat and transfer the soup to a food processor or use a stick blender to blend it until smooth.
  • Return the blended soup to the saucepan.

Step 9: Add the cream

  • Stir in the cream (or alternative) into the soup.
  • Heat the soup gently for another 5 minutes. Avoid stirring too vigorously to prevent the cream from curdling.
A hand is using a stick blender to blend the ingredients of parsnip soup into a puree.
A hand is pouring double cream into a cooked soup of parsnips.

Step 10: Adjust the consistency (optional)

  • If desired, you can add a little more stock to adjust the thickness of the soup according to your taste.

Note: It’s important to be cautious when blending or stirring the soup with cream to prevent curdling.


Making Curried Parsnip Soup In A Soup Maker

Soup makers are great for time saving and effort when making a variety of soups.

If you would prefer to make your spicy curried parsnip soup in a soup maker, this can easily be done. Here’s how:

Step 1: Roast the parsnips with honey and butter

We would still recommend Roasting the Parsnips first to infuse them with the honey flavour.

Step 2: Add everything to the Soup Maker except the double cream

Add the parsnips to the soup maker along with the chopped onion, curry powder and stock. Press the “smooth soup” button. Take care to avoid filling the soup maker beyond the maximum fill line capacity.

**Note that soup makers may vary with the option buttons**

Step 3: Add the cream

Once the cycle has completed on the soup maker. Add the double cream or a cream alternative and stir it through.

Step 4: Season and Serve

Season to your taste with salt and pepper and serve the curried parsnip soup immediately while it is still warm.


A close up of a pepper mill being used to add pepper to the bowl of soup.

FAQ

Why does my parsnip soup taste bitter?

This can be down to using parsnips that have grown large and become woody. Cut away the outer edges and discard the core of the parsnips to prevent a bitter taste. Also, be careful not to burn the onion as this can also cause a bitter taste in food too.

Should I peel parsnips before using in a soup?

To save you time and energy, I would recommend peeling parsnips before roasting. You don’t have to, but if you choose not to peel them, you will need to make sure the outside of the parsnip is completely clean by scrubbing it vigorously. Mud and other dirt can easily be caught in the rough texture on the outer layer of a parsnip. Do not add the top or tail of the parsnip either way, chop this off before roasting.


Pro Tips and Guidance

  • Use Smaller Parsnips – As parsnips grow the core tends to become woody and can taste bitter affecting the taste in your spicy curried parsnip soup. To prevent this, use smaller parsnips or cut out the core and discard if you have parsnips that have grown too large.

  • To Save Oven Time, Roast Ahead – Parsnips can be roasted ahead of time with another meal or roast dinner and stored in the fridge to use the following day or in the freezer for up to 2 months.

  • Add the Cream Last – And stir it gently to prevent it from curdling. The same rules apply if you’ve made Parsnip soup with coconut milk or another alternative, so be cautious of this and don’t add it too soon.

A overhead angled view of the soup in a bowl with a spoon in it.

Storage

  • Storage: If you plan on storing the soup, it is best to omit the cream until you are ready to serve the soup. This helps to prevent the cream from curdling. Once the soup has been made, allow it to cool completely and transfer it into soup bags or an airtight container. You can store it in the fridge for up to 3 days.
  • Freezing: Curried Parsnip soup freezes well, but as before, ideally the cream should be omitted and only added when you are ready to serve to prevent it curdling. Allow the parsnip soup to cool completely and transfer it to an airtight container or soup bags. It will keep frozen for up to 3 months.
  • Reheating: Spicy Parsnip soup can be reheated in the microwave or on the stovetop. Heat until it is piping hot all the way through, stirring occasionally. Add the cream or a cream alternative and serve.

Check Out These Soup Recipes

An overhead view of the soup next to a large head of courgette.

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A light blend with Italian flavours that is perfect for summer. This delicious soup is a great way to use up home grown zucchini.

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No Cream Leek and Potato Soup

A classic soup recipe containing an alternative to cream. It’s deliciously filling with simple ingredients.

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An overhead view of roasted parsnip soup in a bowl surrounded by bread slices, a spoon and another bowl of soup.

Easy Spicy Curried Parsnip Soup – Roasted With Honey

5 from 38 votes
A comforting spicy and warming soup that can be effortlessly prepared, whether you opt for the traditional stovetop method or prefer the convenience of a soup maker. This Spicy Curried Parsnip Soup, infused with the sweetness of roasted honey, offers a brilliant solution for using leftover parsnips and is suitable for the whole family.
Print Recipe Pin Rate Save
Course: Appetizer, Soup, starter
Cuisine: British
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 4
Calories: 390kcal

Ingredients
 
 

For the Soup

  • 350 g Parsnips, peeled and chopped weight.
  • 1 Onion
  • 30 g Butter
  • 3 tbsp Honey
  • 1 tsp Medium Curry Powder
  • 900 ml Chicken or Vegetable Stock
  • 150 ml Double Cream
  • Salt and Pepper, to taste

Instructions

Making the Soup – Traditional Way

  • Preheat the oven to 190C
  • Peel the parsnips and chop off the top and tail. Slice the parsnips lengthways into even sizes to ensure they all finish roasting at the same time.
  • Melt 3/4 of the butter and mix it with the honey. Coat the parsnips in it.
  • Lay the parsnips on a baking tray in a single layer.
  • Place the parsnips in the oven and roast for 30 minutes until golden and soft.
  • In the meantime, chop the onion finely and fry with the rest of the butter, until soft.
  • Pour the stock into the saucepan with the soft, cooked onions along with the roasted parsnips and curry powder. Season with a little salt and pepper to taste.
  • Cover the parsnip soup and simmer gently for 10-15 minutes until everything is soft.
  • Remove from the heat and place the soup in a food processor to blend or use a stick blender. Blend until smooth and return to the pan.
  • Add the cream (or alternative) and stir in, heat gently for another 5 minutes. Do not stir the soup too vigorously as this will cause the cream to curdle.
  • Note: You can add a little more stock if the soup is too thick for your tastes.

To Make Parsnip Soup In a Soup Maker

  • Prepare and roast the parsnips as before.
  • Add everything to the soup maker except the cream and choose the Smooth Soup option.
  • Once the Cycle has completed stir in the cream and serve.

Video

Recipe Notes

 
  • For best results, use smaller parsnips or remove the core. 
  • You can roast the parsnips ahead with another meal and store for later use. 
  • You can use Crème fraîche or coconut milk as an alternative to double cream. 
  • If you are planning to store the soup. For best results, do so without the cream and add this upon reheating. 
  • This recipe will serve 4 people for a starter or 2 for a more substantial meal. 

Nutrition Estimate

Calories: 390kcal | Carbohydrates: 41g | Protein: 8g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 66mg | Sodium: 348mg | Potassium: 661mg | Fiber: 5g | Sugar: 23g | Vitamin A: 754IU | Vitamin C: 18mg | Calcium: 75mg | Iron: 1mg

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