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Member recipe

Spicy parsnip & carrot soup

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(6 ratings)

Member recipe by


Serves 4

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

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  • 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
  • 4 teaspoons cream
  • 1 tablespoon olive oil
  • Half tablespoon curry powder


    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

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14th May, 2019
Excellent - a wonderfully creamy texture, a delicious and intriguing flavour and a warming, filling outcome. I found this recipe because the parsnips had appeared in a veg box, which made my heart sink - in future I'll be celebrating their arrival.
Jane Derrick's picture
Jane Derrick
30th Dec, 2018
I didn’t have any curry powder, so used some roasted Moroccan spice blend instead. Absolutely delicious with a ham sandwich for a warming lunch.
28th Dec, 2018
A simple and tasty soup. The parsnip flavour dominates the soup - I could barely taste the carrot. The soup comes out very thick with only a litre of water, which I liked, but could easily be watered down and not be offensive.
4th Feb, 2014
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!
20th Feb, 2013
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!
10th Feb, 2013
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!
13th Jan, 2013
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!
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