Easy Curried Parsnip & Sweet Potato Soup with Ginger

A comforting curried parsnip and sweet potato soup with a gorgeous flavour and a warmth from the spices. Perfect for cold days.

Easy Curried Parsnip & Sweet Potato Soup

Sometimes when I make a pot of soup, I just want simple flavours, but sometimes I want it to pack a punch with flavours and some warmth from spices too.

That's where this easy curried parsnip and sweet potato comes in.

It has a sweet, earthy flavour from the root vegetables and a hug from the warming spices.

Generally, I like to keep my soups chunky, but this one I like to blend for a thick, filling soup to warm the bones on a chilly day in winter or a crisp day in autumn (fall).

I do hope you try it!

What you need to make this curried root vegetable soup

Here are the simple ingredients you need to make this curried parsnip soup, which is a warming hug of a soup.

• olive oil - or rapeseed oil
• garlic - you can add more if you like
• fresh ginger - but you could use ground ginger if that's all you have
• red chilli - I go for a mild chilli pepper or chilli powder
• cumin seeds
• coriander seeds
• ground turmeric
• parsnips
• sweet potatoes
• mango chutney - it adds a wonderful flavour
• lime juice - from a fresh lime
• water - or vegetable stock
• salt & black pepper - to season

If you like a creamy soup, you can add coconut milk or cream once it is blended.

Blend the soup with an electric stick blender (immersion blender) while the soup is in the pot, but heat is turned off.

Be careful when blending hot soup in a blender or food processor; it's much safer to let it cool a bit first.

You will find the full printable recipe card at the bottom of the page, keep reading, scroll down or use the jump to recipe button at the top of the page.

Chilli peppers or chilli powder

I use fresh chilli for this soup, but you can use chilli powder or chilli flakes (red pepper flakes) instead.

The heat level is up to you.

For fresh chillies you can choose a mild, medium hot, hot or blow your head off hot.

Chilli peppers come in a range of heat levels, they even have a name for the scale of heat, it's called the Scoville scale.

As a rule of thumb or rule of chilli, usually the bigger the chiller the milder and the smaller you go the hotter they get.

Of course, you can get mild and hot chilli powder too.

To remove some of the heat from fresh chillies, remove the seeds as a lot of the heat is in the seeds.

An easy way to peel fresh ginger root

Now, a wee pro tip for you to try (you may already know) next time you are peeling some fresh ginger.

Fresh ginger root is a gnarly, lumpy spice and can be awkward to peel with a vegetable peeler (or potato peeler).

You end up losing way too much ginger with the peel.

The trick is to scrap the skin off with a teaspoon.

It super easy and you only lose the skin. Do try it and you will see what I mean.

Serving a curried soup

Soup can be served as it is, of course, with no toppings and nothing on the side and it is very nice, it is too, but here are a few ideas for toppings and what to serve on the side of this easy soup.

Curried soup toppings

1. Croutons - homemade or shop-bought
2. Fresh herbs - fresh coriander / fresh cilantro is a good option (or a pinch of dried herbs)
3. Seeds - just a sprinkle
4. Parsnip crisps - try this recipe for easy parsnip crisps, but use maple syrup instead of honey for a plant-based verion
5. Swirl of cream
6. Crumbled vegan feta
7. Drizzle of olive oil
8. Bombay mix
9. Vegan parmesan

What to serve with curried soup

1. Crusty bread
2. Garlic bread - try this quick air fryer garlic bread
3. Onion bhaji wrap - it's gorgeous and works well with a curried soup
4. A side salad  - always a good option
5. Onion bhajis - or these easy crispy vegetable bhajis (cook in an airfryer or the oven)
6. Sandwich - try this Bombay cheese sandwich
7. Toastie - an onion bhaji, feta and mango chutney toastie or grilled cheese
8. Flatbread - try this black olive farinata, which is made with chickpea flour (gram flour)
9. Spicy lentil sausage rolls

I'm sure you will have some good ideas too!

How long will it keep

Once cool, keep the soup in an airtight container in the fridge for 3 - 4 days and reheat to serve.

Freeze in dated and labelled freezer soup bags or freezer tubs for 3 - 4 months.

To defrost. pop in the fridge overnight, then reheat to serve.

It's perfect to take to work or school in a flask for a hot lunch.

soup, curried soup, curried parsnip soup, curried sweet potato soup, soup with spices, low calorie soup, low fat soup, plant-based parsnip soup, vegan parsnip soup

Dinner, Lunch

Indian, British

Yield: 4-6

Author: Jacqueline Meldrum

Easy Curried Parsnip & Sweet Potato Soup with Ginger

A comforting curried parsnip and sweet potato soup with a gorgeous flavour and a warmth from the spices. Perfect for cold days.

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1 clove garlic, finely chopped,
• 1 red chilli, finely chopped (remove the seeds for less heat)
• 2 cm (about ½ inch) piece fresh root ginger, peeled and finely chopped
• 6 parsnips, peeled and chopped
• 2 large sweet potatoes, peeled and chopped
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 heaped teaspoon ground turmeric
• 2 tablespoons mango chutney
• 1½ litres (6 ⅓ cups) water (or vegetable stock)
• juice of 1 lime
• salt & freshly ground pepper to taste

Instructions

1. Heat a small pan and dry roast the cumin and coriander seeds then roughly crush in a mortar and pestle or whizz in a blender.
2. Heat the oil in large pan and when hot add the spices and allow to sizzle for 1 minute. Add the onion, garlic, chilli and ginger and cook for 5 minutes, on a medium heat until softened.
3. Add the parsnips and sweet potatoes and cook for another few minutes. Add a splash of water before adding the turmeric to stop it sticking to the bottom of the pan. Stir well and then add the mango chutney and the water.
4. Bring to the boil, then reduce the heat and simmer for 20 - 25 minutes until the parsnips and potatoes are tender. Stir in the lime juice.
5. Spoon out a few of the vegetable to decorate the soup with and then whizz the rest of the soup until fairly smooth.
6. Taste to check the seasoning.
7. Enjoy!

Notes

• I use water as there are already a lot of flavours going on, but you can add vegetable stock if you prefer.
• Once cool, keep the soup in an airtight container in the fridge for 3 - 4 days and reheat to serve.
• Freeze in dated and labelled freezer soup bags or freezer tubs for 3 - 4 months.To defrost. pop in the fridge overnight, then reheat to serve.

calories

4 servings - 315 calories per serving

5 servings - 252 calories per serving

6 servings - 210 calories per serving

Nutrition Facts

Calories

210

Fat (grams)

3 g

Sat. Fat (grams)

0 g

Carbs (grams)

59 g

Fiber (grams)

12 g

Net carbs

47 g

Sugar (grams)

17 g

Protein (grams)

4 g

Sodium (milligrams)

128 mg

Cholesterol (grams)

0 mg

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