This creamy parsnip and apple soup recipe has amazing flavor from the combination of curry powder, coriander, cumin and ginger. Be sure to use fresh curry powder when making this soup. Not sure if yours is fresh? Open the jar: the aroma should meet your nose immediately. Serve with flatbread or whole-wheat rolls.

Ivy Manning


Recipe Summary

1 hr 5 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large pot over medium-high heat. Add parsnips and onion and cook, stirring occasionally, until the onion begins to brown, 5 to 7 minutes. Add garlic and cook, stirring occasionally, until fragrant, 45 seconds. Add broth, water, potato, apple, curry powder, coriander, cumin and ginger; bring to a boil. Cover, reduce heat to medium-low and simmer until the vegetables are tender when mashed against the side of the pot with a wooden spoon, about 20 minutes.

  • Puree the soup in the pot with an immersion blender until smooth. (Alternatively, blend the soup in batches in a blender with the lid slightly ajar. Use caution when blending hot liquids. Return the soup to the pot.) Add lemon juice, salt and pepper. Serve with dollops of yogurt swirled on top, garnished with pinches of coriander.

Nutrition Facts

303 calories; protein 7.9g; carbohydrates 57.6g; dietary fiber 12.2g; sugars 19.1g; fat 5.8g; saturated fat 1.3g; cholesterol 6.4mg; vitamin a iu 51.6IU; vitamin c 41.1mg; folate 132.5mcg; calcium 151.8mg; iron 1.8mg; magnesium 75.8mg; potassium 1201.9mg; sodium 444.1mg; thiamin 0.3mg.

Reviews (4)

Read More Reviews
5 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I have vegans & non-vegans in my house. Made soup w vegetable both dash of grated nutmeg immersion blender worked great. For meat eaters ladle soup over shredded chicken. Delicious. Read More
Rating: 4 stars
The first time I made this soup I followed the recipe exactly. While I did like it as is I did find it rather bland. So I changed a few things: instead of chicken broth I used vegetable broth and instead of russet potato I used sweet potato (healthier). Much better flavour!! Serve with your favorite buns or garlic bread. Will have to double the recipe next time as I need more to go around:) Read More
Rating: 4 stars
I really like parsnips and this soup is a wonderful way to use them. The spices are not what I would have thought would go with parsnips but they really do work. A nice satisfying soup for a chilly winter day. Read More
Rating: 4 stars
I doubled and tripled some of the spices and it turned out delicious!! I also forgot the apple so I used apple juice to thin out the puree and it still had a hint of sweetness from the apple. Overall a great recipe! Read More