Curried Parsnip Soup

Eleanor King

Curried Parsnip Soup

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Makes 4 servings

1 Tablespoon olive oil

3–4 parsnips, peeled and cubed

1 yellow onion, diced

½ Tablespoon garam masala

1 teaspoon salt

½ teaspoon ground ginger

½ teaspoon turmeric powder

½ teaspoon coriander powder

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon cumin

½ teaspoon smoked paprika

¼ teaspoon ground cumin

¼ teaspoon ground black pepper

⅛ teaspoon cayenne pepper

2 cups vegetable stock

1 13.5 ounce can of coconut milk

This sweet and spicy soup is a feel-good fall and winter recipe. Loaded with spices, it not only helps open up your sinuses a bit (in a good way), it also is rich in antioxidants and has anti-inflammatory properties. 


1. In a medium pot over medium high heat, add olive oil and parsnips. Stir to coat all parsnip pieces with oil and cook over medium high heat covered, stirring occasionally, for 5–7 minutes, or until parsnips have started to soften and become lightly browned.

2. Add diced onions and cook for an additional 4–5 minutes, or until onions are translucent and lightly browned.

3. Add spices and stir, letting cook until fragrant, about 1–2 minutes.

4. Add vegetable stock and coconut milk and bring to a simmer. Reduce heat and let simmer for 15 minutes, covered. Uncover and let simmer for an additional 5 minutes before removing from the heat.

5. Use an immersion blender or blend in batches to puree until smooth.

6. Serve immediately.

Mom Pro–Tip: Looking for something a little hardier and more filling? After blending, add a can of chickpeas, simmer for another five minutes, and serve over rice.

Active Time: 30 minutes

Total Time: 45 minutes