Curried Parsnip Soup

Curried Parsnip Soup


  • 2 Tbs butter or olive oil
  • 1 medium onion, chopped
  • 1 pound parsnips, peeled and cubed
  • 1 clove garlic, finely chopped
  • 2 tsps curry powder
  • 3-1/4 cups boiling vegetable broth
  • ½ c unsweetened milk of your choice
  • salt and pepper to taste
  • 1 pinch of red pepper flakes or paprika for garnish


Heat butter or oil in a pan, fry the onion until soft, about 5 minutes.  Add parsnip cubes, garlic and curry powder to the pan, fry for a couple of minutes until aromatic.  Add vegetable broth to the pan, stir to mix and simmer for 15 minutes until parsnips are soft and easy to break.  Remove from heat, blend with a blender or immersion blender.  Return soup to pan, add milk and heat, but do not bring to a boil.  Season with salt and pepper, and garnish with red pepper or paprika.  Serve hot.

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