No image available
Member recipe

Spicy parsnip & carrot soup

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Member recipe by

Cooking time

15 to prep - 45 to cook

Servings

Serves 4

Sweet, nutty root vegetables in a delicious soup topped with a swirl of cream. Comfort food at its best.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.

Ingredients

  • VEG
  • 1 onion, chopped
  • 3 celery sticks, chopped
  • 1 garlic clove, peeled & finely chopped
  • 1 tablespoon grated fresh ginger
  • 500g parsnips, chopped
  • 250g carrots, chopped
  • 1 vegetable stock cube, made up to 1 litre
  • DRY
  • 2 tablespoons pumpkin seeds
  • DAIRY
  • 4 teaspoons cream
  • STORE
  • 1 tablespoon olive oil
  • Half tablespoon curry powder

Method

    1. Heat the olive oil in a pan over a medium heat. Add the chopped onion, celery sticks, garlic and grated fresh ginger and cook for about 5 minutes.
    2. Stir in the curry powder and cook for a further 5 minutes.
    3. Add the chopped parsnips and carrots and pour in the vegetable stock. Cover and simmer until the vegetables are tender; about 30 minutes.
    4. Puree the soup, in batches, adding more stock to get the right consistency. If you're freezing the soup, cool completely and freeze in airight containers for up to 3 months.
    5. To serve, reheat and drizzle each bowl with a tablespoon of cream and top each bowl with half tablespoon of the toasted pumpkin seeds.
    6. Cook's tip: To toast pumpkin seeds, place in a pan over a medium heat and dry fry until the seeds begin to pop.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
ashley_lg_williams's picture

I didn't have any curry powder, but a decent amount of freshly ground black pepper lifted this lovely, simple soup. I absolutely love parsnips and, especially reheated after a couple of days, this gave us a favourite vegetable in a great form!

taylormowat's picture

Made this recipe today, bumping up the ingredients to feed 6, and also adding in bacon. Got bacon from the butcher, cut off the fat and fried slowly in oil, adding the bacon to the soup after it was pureed. Absolutely fantastic meal! Will definable cook this again! Top Notch!

dianawalshe's picture

Yummy - used dried ginger and didn't have curry powder and had only a little over half the parsnip called for but it was still lovely soup. Will be making again - husbands orders!

jimiskewl's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I'll probably use a little less curry powder next time as I found it a bit too spicy for a soup. I didn't use the seeds or cream but suspect that this would balance the spice. A great soup for these cold winter days!

Questions

Tips