Spiced Parsnip Soup

Spiced Parsnip Soup

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ButtercupBento 11

"Yummy simple soup without too much heat, excellent for a wintery starter to a dinner party. The spice works wonderfully with the sweetness of the parsnips. Serve with crusty white bread and butter."
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35 m servings 257 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 353 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Melt the butter in a large saucepan over medium heat. Fry the onion in butter until soft, about 5 minutes. Add the parsnips, garlic and curry powder, and fry for a couple of minutes to release the flavors. Mix the bouillon cube into the boiling water, and pour into the saucepan. Stir to remove any bits of vegetable from the bottom of the pot. Simmer for 15 minutes or until parsnips are soft and easy to break with a wooden spoon.
  2. Remove from the heat, and blend with a hand mixer or immersion blender. Stir in the cream, and heat through. Do not boil. Season with salt and pepper to taste, and garnish with red pepper flakes or paprika.


  1. 106 Ratings

Most helpful positive review

Oh, my! Wow! I never had parsnips before and I could not beleive how sweet and delicious this soup was. I made the following changes to lower the fat: a little olive oil in place of butter an...

Most helpful critical review

I was not impressed by this recipe. This was the first time I had ever cooked with parsnips and didn't care for the flavor of them. I've had the Curry Pumpkin soup from this site and it was abso...

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Least positive

Oh, my! Wow! I never had parsnips before and I could not beleive how sweet and delicious this soup was. I made the following changes to lower the fat: a little olive oil in place of butter an...

Super! Really filling. I chopped up an apple and added it near the end- gives it an extra fresh flavour.

Apart from adding some freshly ground pepper, I followed the recipe exactly. Absolutely delicious. I'll definitely be making this again. Thanks!

Excellent! I am going to double the recipe when I make it next it went to fast. I didn't have heavy cream, just added milk and it came out great.

Deliciously different! Like the recipe states, it's an excellent meal starter (is not hearty enough to use as a main course). When I used my hand mixer to blend it, some small bits remained int...

This was my first time cooking with parsnips, and it was a great success! I don't know if my new curry powder was extra hot, but it was very spicy! My husband loved it, but we added yogurt to ...

It was good. I think the name should be changed to Curry Parsnip Soup. You must like curry to enjoy this soup

This soup was fantastic! For more of a bite I added crushed red pepper (1/8 teaspoon?) while sauteing the garlic and curry powder. Perfect! It just barely made me sweat.

Loved it! I had a pink & chocolate color scheme going on so I was generous w/ the paprika & I added a tbp of tomato paste to add a little "pink". Turned more orange than pink but oh well. ;o) I'...

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