Creamy Curried Parsnip Soup recipe

Preparation Time: 10 minutes | Cooking Time: 25 minutes

Parsnips are sweet and savoury all at the same time, making them a perfect match for spice. In this yummy parsnip soup, parsnips are cooked with onions and curry powder before being blended with double cream. Serve with crusty bread or soft white rolls.


  • 2 large parsnips
  • 1 onion
  • 1 garlic clove
  • 750ml chicken stock
  • 2 tbsp. butter + 1 tbsp. oil
  • 2 tsp. curry powder
  • 100ml double cream
  • Salt and pepper
  • 1/4 tsp. paprika


  1. Peel and dice the parsnips. Finely dice the onion and mince the garlic clove.

  2. Heat butter and oil together in a large saucepan. Add the onion and fry for 5-7 minutes until golden and sweet. Add the garlic and curry powder and fry for a couple of minutes, then add the parsnips and fry for 1-2 minutes.

  3. Add the chicken stock and bring to a simmer. Cook for 15 minutes or until the parsnips are tender. Take off the heat and blend using a food processor or hand blender until smooth. Season to taste and stir in the double cream. Garnish with paprika.

Add extra curry powder as desired if you like things spicy, or try adding a fresh chilli. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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