Curried parsnip soup

    40 min

    This curried parsnip soup is the perfect form of resistance against bitterly cold winter days; it will warm your aching bones and put a smile on your face, I guarantee it. The original recipe called for chopped red peppers as a garnish, but I thought that smoked paprika would be a nice alternative, and it's definitely a winner!


    East Lothian, Scotland, UK
    1038 people made this

    Serves: 4 

    • 300g parsnips
    • 2 medium onions
    • 2 to 3 cloves garlic
    • 50g butter
    • 1 tablespoon curry powder
    • 1 chopped fresh red chilli
    • 1.2L chicken or vegetable stock
    • 150g potatoes
    • 1 tablespoon creamed or dessicated coconut
    • double cream
    • smoked paprika

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Peel and chop the parsnips, onions and garlic. Melt butter in a saucepan and add the onions and garlic. Cook gently for about 5 minutes without colouring.
    2. Add the curry powder, chilli and stock. Bring to the boil. Peel and chop the potatoes and add them along with the parsnips and the coconut.
    3. Simmer gently with the lid on until the parsnips are tender, about 20 minutes. Liquidise until smooth with a blender. Garnish with a swirl of double cream and a sprinkling of smoked paprika.

    See it on my blog

    Check out this recipe on the Grubdaily Grotto!

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    Reviews in English (26)


    I absolutely LOVED this soup. I made it for my mum when she came over on Mother's Day and she immediately asked for the recipe. My hubby was also a big fan. This soup is warming, comforting, extremely tasty and has a nice spicy kick. Thanks so much for sharing.  -  18 Mar 2012


    use this recipe and it proberbly is the best soup i have ever made. after frying off veg and adding spices i transferd to slow cooker.. left for some hours, blended, and added some stilton that was on the post xmas knock down.. yummmmieeeee !  -  29 Dec 2012


    Made this soup yesterday and it was absolutely delicious. I am a Scot living in Florida and yesterday was very cold (yes it occasionally gets cold in Florida!) so really appreciated a nice bowl (or two!) of this soup. Will be making again, and again. I did not have a red chilli pepper so used about a third of a red bell pepper and added some red pepper flakes for heat. Very, very good. Thanks for sharing this recipe.  -  07 Jan 2014