Spiced Parsnip Soup Recipe - Allrecipes.com
Spiced Parsnip Soup Recipe
  • READY IN 35 mins

Spiced Parsnip Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    35 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 13, 2006

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 and nonfat milk in place of cream; it was delicious even with these alterations. I also added a little ginger and served it with notfat yogurt on top.

Most Helpful Critical Review
Jan 09, 2012

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 absolutely fantastic! I love the curry in this one, but thought this soup was a little bland with an overwhelming "carrot" taste, which is basically what a parsnip is. Go for the Pumpkin soup instead. It's much better.


106 Ratings

Dec 28, 2007

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

Nov 20, 2006

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

Mar 02, 2006

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.

Jan 20, 2005

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 intact but that added a nice texture. If you prefer a totally creamy soup, you would have to use a food processor. The curry wasn't too hot but it does creep up on you a little more with every spoonful so next time I'll decrease the amount of curry, but only very slightly. This is the type of soup one would be served in an upscale restaurant. Thanks for this unique, sophisticated recipe!

Feb 11, 2008

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 cool it down a bit. I used whole milk, so this also probably helped thicken it up. I'd recommend the addition.

Nov 07, 2008

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


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  • Calories
  • 257 kcal
  • 13%
  • Carbohydrates
  • 25.1 g
  • 8%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 17.4 g
  • 27%
  • Fiber
  • 6.4 g
  • 26%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 353 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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