Curried Carrot and Parsnip Soup

Curried Carrot and Parsnip Soup

Remember those oven roasted carrots and parsnips from earlier in the week?  It made enough to feed 6 or maybe 8 depending on appetites.  Well, we’re only 2 in this house and I’m a waste-not-want-not kinda gal.  That veg was destined for reincarnation in a lush, creamy curried carrot and parsnip soup.

onions in a pan

I decided its second life would be in the form of soup, but not just a plain puree – it needed a kick.  And since I love curry (I have 3 jars of varying heats of curry powder in my pantry) it was a no brainer.  

onions and curry in a pan with spoon.

You can’t just add dry curry powder to vegetables.  It needs to be introduced by way of fat — in this case a little olive oil.  I started by sauteing some onions in the oil and when they had softened, I sprinkled on the curry and let it cook for a minute or so to bring out the flavors and aromas.  

roasted vegetables in a blender.

Then I headed for the blender.  I added the veg to the VitaMix with a little vegetable broth and gave it a whir.

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adding broth to onions

Because I was using a sweet curry powder, I thought some sweet-tart apple would be a good addition.  Unfortunately, I didn’t have any apples on hand to saute with the onions.  So, I used a little unsweetened applesauce, which worked great.    Sometimes you have to improvise.

adding onions to blended vegetables.

After that I added the curried onions to the vegetable puree and give it another zshuzsh in the blender.  Easy-peasy.  

blended vegetables

Just warm the soup before you’re ready to serve.  It’s got great flavor and since there’s no cream, it’s lighter and healthier than other “cream of” soups.  Delish!

This flavorful soup is creamy with a little heat from the curry powder and makes a terrific meal alongside some crusty bread and a simply dressed green salad.

Curried Carrot and Parsnip Soup with a baguette.

More creamy soups you’ll love:

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Curried Carrot and Parsnip Soup with a spoon.
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4.13 from 8 votes

Curried Carrot and Parsnip Soup

Silky, creamy and absolutely delicious!  Uses everyday ingredients and takes no time to make!
Author: Lisa Lotts
Course Main Course
Cuisine American
Keyword carrots, curry, parsnips
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2

INGREDIENTS:

  • 2 cups roasted vegetables from oven roasted carrots and parsnips on this site
  • 2 cups vegetable stock divided
  • 1 cup unsweetened applesauce
  • ½ onion cut into large dice
  • ¼ teaspoon curry powder I used hot curry for some spice, but you can use sweet curry as well
  • 1 tablespoon olive oil

DIRECTIONS:

  • In a small saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until onion is tender, about 3-4 minutes. Sprinkle on the curry powder and stir to combine. Cook the onion mixture for an additional minute until warm and fragrant. Add 1/2 cup vegetable broth and cook for an additional 2-3 minutes until onions are softened. Set aside.
  • In a blender add the leftover roasted vegetables and the remaining broth. Puree until smooth. Add the applesauce and blend again to combine. Add the curried onions and process until smooth. If soup is too thick add a little vegetable broth to thin it out.
  • Pour the soup into a saucepan and warm over medium heat. Serve.

NUTRITION:

Calories: 189kcal | Carbohydrates: 31g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 1032mg | Potassium: 540mg | Fiber: 5g | Sugar: 20g | Vitamin A: 21920IU | Vitamin C: 10.8mg | Calcium: 49mg | Iron: 0.7mg

“Pin It For Later!

This easy vegetarian soup is made with leftover vegetables, broth and spices and is ready in minutes. Curried Carrot and Parsnip Soup is a great light lunch or starter. #soup #vegetariansoup #carrotsoup #parsnips #carrots #curry #vitamix #blendersoups #fastmeals #healthymeals #vegansoup #creamysoups #healthycreamysoup

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7 Comments

  1. 4 stars
    I love all things curry, but it’ll go to waste in my house. Do you think leftovers would freeze well? This soup sounds too delicious NOT to make. Yummm!

  2. Erica Schwarz says:

    What a lovely soup. You can just see all the healthy, feel good comfort a bowl of this would bring.

  3. 5 stars
    That’s a brilliant idea Lisa, way too many times I make too much veg sides and like you I hate wasting food so I end up eating it for weeks and then swear off vegetables for life. haha! I love that you add apple sauce to the soup too! Natural sweetener are the best! 🙂

  4. 5 stars
    Carrots and parsnips are a pair made in heaven, What a great and comforting soup this is. Perfect for this cold weather we are having. Loved that you browned the veggies to add flavor. Yummy!

  5. 5 stars
    I love this soup- pinning now! And love that you shared the tip to bloom the spice in oil, so few cooks know to do that, but it is so important for the release of the flavors.

  6. Thalia @ butter and brioche says:

    5 stars
    What a comforting bowl of soup, this is perfect for the weather right now and for me to make for my vegetarian family. Thanks!