This easy creamy Parsnip Soup recipe makes a delicious bowl of comfort that's lightly spiced along with the sweet and nutty flavor of roasted parsnips. This soup is great served for lunch along with a salad, a main course, or on its own!
Turn simple parsnips into a rich, creamy, and velvety Parsnip Soup!
It's a delicious bowl of comfort, with delicate spices and a little curry powder for a tasty depth of flavor.
Parsnips are a unique root vegetable. They have a similar look and feel to a carrot but with a slightly different taste.
Parsnips have a slightly sweet flavor but are also a bit nutty and spicy at the same time.
This makes them the perfect candidate to be flavored with warm curry powder spice.
All you’ll need to do for this recipe is roast up parsnips with spices then blend them into a creamy soup along with onion and garlic for a hearty bowl of nutritious soup.
Why You'll Love This Recipe
Parsnips are in season from Fall to Spring making this a good soup to transition from cold to warmer weather.
Kids love parsnip soup because it has a slightly sweet taste similar to carrots.
A cup of raw parsnips has 7 grams of fiber and is high in vitamin C and is an excellent source of folate and vitamin K making this a nutrient-dense soup.
The spice level of the soup can be controlled by you making it easily customized to you and your family’s tastes.
Curry helps balance all the natural flavors in parsnips making it the perfect pairing when roasted in the oven.
Spiced parsnip soup can easily be frozen for later use.
- Parsnips - You’ll need about 1.5 pounds of peeled and chopped parsnips to make this curried soup.
- Onion & Garlic - These aromatic veggies infuse the soup with a beautiful garlic and onion flavor when roasted in the oven
- Cooking Oil - This is used to coat the parsnips, onion, and garlic to get them to roast beautifully.
- Curry Powder - Choose a mild curry powder that you enjoy to flavor the parsnips.
- Cayenne Pepper - Determines the level of spice in your soup. Use as little or as much as you enjoy.
- Salt & Pepper - Brings out and balances all the flavors in the soup.
- Vegetable Stock - Helps the parsnips become a soup consistency while also adding nutrients and flavor.
- Butter - Gives the soup a velvety texture and buttery taste. Use vegan butter to make this soup vegan.
- Lemon Juice - Helps brighten up the soup by adding a fresh acidic balancing flavor.
Please see the recipe card below for quantities.
Wondering how to make this parsnip soup recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Add the chopped parsnips, onion wedges, and garlic to a baking sheet (or two), drizzle with the oil, curry powder, cayenne, and salt and pepper. Toss to coat, then roast for 25 mins.
Remove some of the roasted parsnips for garnish.
Add the rest of the parsnips, onion and garlic into a blender along with the vegetable stock and butter. Blend until smooth.
Add it back to the pot and reheat. Stir in the lemon juice. Serve garnished with the reserved roasted parsnips, or Air Fryer Croutons.
Chop the parsnips all to roughly the same size to ensure that they all cook evenly and are finished roasting at the same time.
Roast whole garlic cloves and large onion wedges to keep them from overcooking or burning while roasting.
When roasting the vegetables, make sure everything is in a single layer to prevent them from steaming. This may mean that you need to roast the veggies on two different baking sheets.
When blending the hot soup, do not overfill the blender as it can spill out and become dangerous. Blend in batches if needed.
Before blending, reserve some roasted parsnips to garnish the final dish.
When purchasing parsnips at the grocery store or farmers’ market, make sure they are firm and strong with no bruising.
Makes a great appetizer for a big Indian meal along with Vegan Butter Chicken.
Make it a soup and salad lunch by serving it with a healthy Green Salad with pumpkin seed dressing.
Serve it along side one of these salad recipes.
Try this parsnip soup along with one of these vegan sandwiches.
For a sweeter version of this soup, use orange carrots or rainbow carrots instead of half the parsnips for a carrot and parsnip soup.
Stir in your favorite greens at the end of cooking such as spinach, kale, or chard to increase the nutrients in the soup.
To add additional texture and make the soup even more hearty, add some roasted potatoes or cauliflower to increase.
Grate in a peeled and cored apple and add to the blender with the other ingredients.
Don’t like curry? Try using a mix of your favorite dried herbs such as Italian seasoning instead to give it a completely different flavor.
To Make Gluten Free: This parsnip soup recipe is naturally gluten-free, however, check your curry or any other spices for gluten-containing ingredients.
To Make It Vegan: This recipe is vegan if vegan butter is used.
NOTE: I am not a certified nutritionist and make no claims to the contrary. If you have a food allergy or intolerance you should determine whether the ingredients in each recipe are suitable for you.
Storing: Store cooked and cooled soup in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stovetop over medium heat.
Freezing: Pour cooled soup into freezer-safe bags or air-tight containers with lids and freeze for up to 3 months. Thaw in the fridge overnight before reheating and serving.
You don't need to peel them but it is highly recommended as the peel can hold dirt that's difficult to clean.
Technically, yes! Parsnips are sweet and contain a bit of starch however they do not contain as much as other root vegetables such as carrots, potatoes, and squash.
More parsnip recipes
Parsnip soup is a tasty way to use up the root vegetable. If you still have more parsnips left over, be sure to try them in these tasty parsnip recipes!
More soup recipes
Parsnip soup is a creamy and delicious way to eat your veggies. Check out these other soup recipes too!
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Easy Roasted Parsnip Soup
- 1 ½ lb (700g) parsnips
- 1 onion peeled cut into 8 wedges
- 3 garlic cloves
- 2 tablespoons cooking oil
- 2 teaspoons mild curry powder optional
- ½ teaspoon cayenne or more if you like it spicier
- ½ teaspoon each salt and pepper
- 3 cups (750ml) vegetable stock divided
- 1 tablespoon butter or vegan butter
- 1 tablespoon lemon juice
- Preheat the oven to 400°F / 200°C
- Peel and chop the parsnips, then peel the onion and cut into 8 wedges and add them to the baking sheet along with the garlic cloves.
- Drizzle with the oil and sprinkle with the curry powder, cayenne, salt and pepper, then toss it all together to coat. Spread it out on the tray, but don’t overcrowd the vegetables. You may need two trays. Roast for 25 minutes or until soft.
- Remove some of the roasted parsnips for garnish, then put the rest of the roasted parsnips, onion and garlic into a blender (don’t overfill) along with the vegetable stock and butter. You may need to do this in batches. Whiz until smooth.
- Add it back to the pot and reheat. Stir in the lemon juice.
- Serve garnished with the reserved roasted parsnips.
- Chop the parsnips all to roughly the same size to ensure that they all cook evenly and are finished roasting at the same time.
- Roast whole garlic cloves and large onion wedges to keep them from overcooking or burning while roasting.
- When roasting the vegetables, make sure everything is in a single layer to prevent them from steaming. This may mean that you need to roast the veggies on two different baking sheets.
- When blending the hot soup, do not overfill the blender as it can spill out and become dangerous. Blend in batches if needed.
- Before blending, reserve some roasted parsnips to garnish the final dish.
- When purchasing parsnips at the grocery store or farmers’ market, make sure they are firm and strong with no bruising.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.