Spiced Parsnip and Carrot Soup

5 from 1 vote
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Course: lunch
Cuisine: British
Keyword: soup
Servings: 4 people


  • drizzle of olive oil
  • 1 onion diced
  • 2 garlic cloves minced
  • 1 heaped teaspoon curry powder
  • 500 g carrots peeled and sliced
  • 500 g parsnips peeled and sliced
  • 1.2 litres vegetable stock
  • salt and pepper for seasoning


  • Heat the olive oil in a large saucepan over a medium heat
  • Add in the onion and garlic and saute for 5 minutes
  • Stir in the curry powder, carrots and parsnips
  • Pour in the vegetable stock and bring to the boil
  • Simmer for 30 minutes
  • Blend until smooth and season to taste

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