{"id":238468,"date":"2025-02-06T14:21:17","date_gmt":"2025-02-06T20:21:17","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/curried-parsnip-soup\/"},"modified":"2025-02-06T14:21:54","modified_gmt":"2025-02-06T20:21:54","slug":"curried-parsnip-soup","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/curried-parsnip-soup\/","title":{"rendered":"Parsnip Soup"},"content":{"rendered":"<p>Parsnips aren\u2019t as popular as they were a century ago, and this parsnip soup will make you wonder why. They\u2019re one of the quintessential cold-weather vegetables, along with carrots, rutabagas, cabbage and winter squash. Like those, parsnips are a sturdy vegetable that keeps for a long time in the produce drawer. They taste a bit like carrots, but the flavor is more sophisticated with subtle tones of nuts and spice.<\/p>\n<p>We have lots of good recipes you can turn to for <a href=\"https:\/\/www.tasteofhome.com\/collection\/most-popular-taste-of-home-recipes-for-fall\/\" data-name=\"www.tasteofhome.com\/collection\/most-popular-taste-of-home-recipes-for-fall\/\" data-module=\"content engagement\" data-position=\"embedded links\">comforting fall meals<\/a>, but this soup is special. It comes together quickly, with just 15 minutes of prep and 30 minutes or so of cooking time. Curried parsnip soup is just the thing to take the chill of a raw autumn wind from your bones.<\/p>\n<h2>Parsnip Soup Ingredients<\/h2>\n<ul>\n<li><strong>Onion:<\/strong> A large onion gives this quick soup a base of savory flavor.<\/li>\n<li><strong>Carrot:<\/strong> The soup gains part of its color from the carrot, and the carrot also lends a sweet vegetable flavor to complement the parsnips.<\/li>\n<li><strong>Butter:<\/strong> Any fat will do for sauteing the aromatic vegetables, but butter adds flavor and richness.<\/li>\n<li><strong>Parsnips:<\/strong> Parsnips give the soup an aromatic, almost nutty sweetness that plays well with the curry powder.<\/li>\n<li><strong>Chicken broth:<\/strong> Starting with prepared chicken broth, rather than simmering the soup from scratch to make a broth, is a great timesaver.<\/li>\n<li><strong>Curry powder:<\/strong> Curry powder\u2019s balance of pungent spice and mild chile heat nicely complements the parsnips\u2019 sweetness.<\/li>\n<li><strong>Milk:<\/strong> The milk thins out the parsnip puree, making a smooth and slightly creamy soup.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Cook the vegetables<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2111030 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Parsnip-Soup_TOHD24_26656_KristinaVanni_1.jpg?fit=700%2C1024\" alt=\"Taste Of Home Parsnip Soup Photo Of The Cooked Veggies.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina Vanni for Taste Recipes<\/span><\/span><\/p>\n<p>In a large saucepan, melt the butter over medium heat. Add the onion and carrot, and saute them until the onion is tender. Add the parsnips and cook for 2 minutes longer. Stir in the broth and seasonings. Bring the saucepan ingredients to a boil, then reduce the heat, cover and simmer the vegetables for 12 to 15 minutes or until the parsnips are tender.<\/p>\n<h3>Step 2: Puree the soup<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2111031 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Parsnip-Soup_TOHD24_26656_KristinaVanni_2.jpg?fit=700%2C1024\" alt=\"Taste Of Home Parsnip Soup Photo Of The Pureed Soup.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina Vanni for Taste Recipes<\/span><\/span><\/p>\n<p>Cool the soup slightly. In a blender, process the soup in small batches until it\u2019s smooth. Return the pureed soup to the saucepan, stir in the milk and heat it through before serving.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> Don\u2019t fill your blender jar more than 1\/3 full for any given batch. Place a kitchen towel over the lid and hold it in place with one hand while blending. Otherwise, the hot soup will often make the lid fly off, with hot soup splashing all over the kitchen (and the cook)!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2111032 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Parsnip-Soup_TOHD24_26656_KristinaVanni_3.jpg?fit=700%2C1024\" alt=\"Taste Of Home Parsnip Soup Photo Of The Finished Recipe.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina Vanni for Taste Recipes<\/span><\/span><\/p>\n<h2>Parsnip Soup Variations<\/h2>\n<ul>\n<li><strong>Go vegetarian (or vegan):<\/strong> This soup lends itself pretty easily to a vegetarian or vegan version. For ovo-lacto vegetarians, it\u2019s simply a matter of replacing the chicken broth with a good <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-vegetable-broth\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-vegetable-broth\/\" data-module=\"content engagement\" data-position=\"embedded links\">vegetable broth<\/a>. For a vegan version, replace the butter with your cooking oil of choice and switch to a <a href=\"https:\/\/www.tasteofhome.com\/article\/non-dairy-milk-alternatives\/\" data-name=\"www.tasteofhome.com\/article\/non-dairy-milk-alternatives\/\" data-module=\"content engagement\" data-position=\"embedded links\">nondairy milk<\/a>.<\/li>\n<li><strong>Roast your vegetables:<\/strong> <a href=\"https:\/\/www.tasteofhome.com\/recipes\/roasted-root-vegetables\/\" data-name=\"www.tasteofhome.com\/recipes\/roasted-root-vegetables\/\" data-module=\"content engagement\" data-position=\"embedded links\">Roasting root vegetables<\/a> lightly caramelizes them, brings out their natural sweetness and intensifies their flavors. It\u2019s a chef\u2019s hack that\u2019s often used for <a href=\"https:\/\/www.tasteofhome.com\/recipes\/roasted-autumn-vegetable-soup\/\" data-name=\"www.tasteofhome.com\/recipes\/roasted-autumn-vegetable-soup\/\" data-module=\"content engagement\" data-position=\"embedded links\">cold-weather soups<\/a>, and it works great in this recipe as well. You can either roast the veggies specifically for the soup or roast extra if you\u2019re preparing them as a side dish and then make this soup the next day. Saute the onions as the recipe says, then add the broth, seasonings and roasted vegetables. As soon as they\u2019re heated through, you can skip ahead to the blender.<\/li>\n<li><strong>Change the flavoring:<\/strong> Curry powder is a delicious option for flavoring the soup, but by no means the only one. <a href=\"https:\/\/www.tasteofhome.com\/article\/garam-masala-recipe\/\" data-name=\"www.tasteofhome.com\/article\/garam-masala-recipe\/\" data-module=\"content engagement\" data-position=\"embedded links\">Garam masala<\/a> is an easy substitute. Southwestern flavors of cumin, coriander and chile peppers (or any <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chili-seasoning-mix\/\" data-name=\"www.tasteofhome.com\/recipes\/chili-seasoning-mix\/\" data-module=\"content engagement\" data-position=\"embedded links\">chili powder<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/southwestern-seasoning-mix\/\" data-name=\"www.tasteofhome.com\/recipes\/southwestern-seasoning-mix\/\" data-module=\"content engagement\" data-position=\"embedded links\">southwestern seasoning mix<\/a>) taste delicious in the soup, and you can finish it with a sprinkling of chopped cilantro. Adding minced fresh ginger or garlic to the sauteed onions brings a different and interesting note. Alternatively, you can let the vegetables\u2019 own flavors come to the fore, adding just a pinch of nutmeg to make the soup taste creamier and emphasize the parsnips\u2019 sweetness.<\/li>\n<\/ul>\n<h2>How to Store Parsnip Soup<\/h2>\n<p>Leftover parsnip soup should be cooled as soon as possible after the meal, then refrigerated in food-safe storage containers with tight-fitting lids.<\/p>\n<h3>How long will curried parsnip soup keep?<\/h3>\n<p>Like most leftovers, your leftover soup is good for three to four days in the refrigerator. For longer-term storage, pack it into freezer-safe containers with airtight lids and store it for three to six months. It will retain its quality best if you apply parchment or some other barrier directly to the surface of the soup to keep air away from it. For the best storage life in your freezer, freeze the soup initially in its container but then vacuum-seal the resulting brick of frozen soup in a heavy-duty bag.<\/p>\n<h3>Can I make the parsnip soup recipe ahead of time?<\/h3>\n<p>Yes, absolutely. Like many other soups, it will taste even better the second day as the flavors mature and continue to develop.<\/p>\n<h2>Parsnip Soup Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2111033 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Parsnip-Soup_TOHD24_26656_KristinaVanni_4.jpg?fit=700%2C1024\" alt=\"Taste Of Home Parsnip Soup Photo Of The Finished Recipe.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina Vanni for Taste Recipes<\/span><\/span><\/p>\n<h3>How can I make the parsnip soup recipe creamier?<\/h3>\n<p>Adding cream is the easy answer. The soup already has a rich mouthfeel and smooth texture, but replacing the milk with cream dials things up a notch. You can use the same quantity of half-and-half or <a href=\"https:\/\/www.tasteofhome.com\/article\/heavy-cream-vs-whipping-cream\/\" data-name=\"www.tasteofhome.com\/article\/heavy-cream-vs-whipping-cream\/\" data-module=\"content engagement\" data-position=\"embedded links\">heavy cream<\/a>, depending how rich a soup you want. In a vegan version of the soup, you might opt for cashew cream or the rich \u201ccream\u201d that rises to the surface of canned <a href=\"https:\/\/www.tasteofhome.com\/article\/coconut-cream-vs-coconut-milk\/\" data-name=\"www.tasteofhome.com\/article\/coconut-cream-vs-coconut-milk\/\" data-module=\"content engagement\" data-position=\"embedded links\">full-fat coconut milk<\/a>. Also, a tiny pinch of nutmeg can make the soup taste creamier, even when you\u2019ve used milk\u2014this is a classic chef\u2019s trick (it takes just\u00a0a pinch and you shouldn\u2019t be able to identify it as nutmeg).<\/p>\n<h3>Can I puree the soup with an immersion blender instead?<\/h3>\n<p>Yes, if you don\u2019t have a regular blender or prefer your immersion blender, you can use that. Just be aware that even the <a href=\"https:\/\/www.tasteofhome.com\/article\/best-immersion-blender\/\" data-name=\"www.tasteofhome.com\/article\/best-immersion-blender\/\" data-module=\"content engagement\" data-position=\"embedded links\">best immersion blenders<\/a> won\u2019t puree quite as well as a powerful countertop blender. If you want a perfectly smooth soup, pour it through a wire strainer after using your immersion blender. The strainer will catch any lumps, and you can push the softened vegetables through the mesh with a spoon or flexible silicone spatula. It\u2019s not an essential step, but it gives a smoother, more polished result.<\/p>\n<h3>I have leftover parsnips. What should I do with them?<\/h3>\n<p>It\u2019s a good problem to have! I like to slice parsnips thinly with a vegetable peeler and caramelize them slowly in a heavy skillet with a little bit of butter and some warm spices until they\u2019re crisp. They make a nice side dish or garnish when prepared that way. You can also add parsnips to your mashed potatoes or make <a href=\"https:\/\/www.tasteofhome.com\/article\/ina-garten-pureed-parsnips\/\" data-name=\"www.tasteofhome.com\/article\/ina-garten-pureed-parsnips\/\" data-module=\"content engagement\" data-position=\"embedded links\">parsnip puree<\/a> as a side dish in its own right. Really, they\u2019re at home in almost any kind of cold-weather comfort food. Check out some of our <a href=\"https:\/\/www.tasteofhome.com\/collection\/parsnip-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/parsnip-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">favorite parsnip recipes<\/a> for further inspiration and ideas.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This curried parsnip soup is smooth and richly aromatic, a perfect antidote to cold weather. It comes together quickly, with curry powder providing a savory counterpoint to the sweet flavor of the parsnips and other vegetables.<\/p>\n","protected":false},"author":7061,"featured_media":2111029,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,304046,306714,304328,306754,304998,305487,304338,304390,304343,303966,304988,304368,303887,306848,305020,304297,304268,307703,324623,304016,304243,304388,306699,304005,304150,303883,307614,304403],"categories-v2":[308623,308650,312710,308988,308984,308481,312871,308945,310796,308992,308761,308993,308495,308935,308745,308478,309603,308960,308308,259483,310670,309177,308579,309586,308752,312672,308549,309434,308476,312895,310591,340273,308812],"coauthors":[343387],"recommended_recipes":[{"post_title":"Creamy Carrot Parsnip 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Soup","post_link":"\/recipes\/curried-squash-soup\/","post_image":"\/wp-content\/uploads\/2025\/01\/Curried-Butternut-Squash-Soup_EXPS_TOHD24_28953_JenaCarlin_8.jpg"},{"post_title":"Chicken Curry Soup","post_link":"\/recipes\/curried-chicken-soup\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_93641_JenaCarlin_9.jpg"},{"post_title":"Mashed Parsnips","post_link":"\/recipes\/mashed-parsnips\/","post_image":"\/wp-content\/uploads\/2024\/10\/Mashed-Parsnips_EXPS_TOHcom24_277589_MD_P2_10_11_1b.jpg"},{"post_title":"Curry Chicken Soup","post_link":"\/recipes\/curry-chicken-soup\/","post_image":"\/wp-content\/uploads\/2017\/09\/Curry-Chicken-Soup_exps23904_THHC1997839B05_21_1bC_RMS.jpg"},{"post_title":"Curried Beef Stew","post_link":"\/recipes\/curried-beef-stew\/","post_image":"\/wp-content\/uploads\/2018\/04\/Curried-Beef-Stew_EXPS_DIYD19_115464_E09_17_6b-1.jpg"},{"post_title":"Curried Chicken Corn 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Casserole","post_link":"\/recipes\/curried-chicken-and-grits-casserole\/","post_image":"\/wp-content\/uploads\/2018\/01\/Curried-Chicken-and-Grits-Casserole_EXPS_13X9BZ19_155219_E10_09_6b-3.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Curried-Parsnip-Soup_exps26656_THHC1785930D53C_RMS.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/curried-parsnip-soup\/","name":"Parsnip Soup","datePublished":"2025-02-06","dateModified":"2025-02-06","prepTime":"PT15M","cookTime":"PT35M","totalTime":"PT50M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/EXPS_TOHD24_26656_KristinaVanni_1.jpg","height":1200,"width":1200},"recipeCategory":["Lunch"],"description":"This curried parsnip soup recipe is smooth and richly aromatic, a perfect antidote to cold weather. It comes together quickly, with curry powder providing a savory counterpoint to the sweet flavor of the parsnips and other vegetables.","recipeIngredient":["1 large onion, chopped","1 large carrot, chopped","1 tablespoon butter","1 pound parsnips, peeled and chopped","2 cans (14-1\/2 ounces each) reduced-sodium chicken broth","1 teaspoon curry powder","1\/4 teaspoon salt","1\/4 teaspoon pepper","1 cup fat-free milk"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the vegetables","text":"In a large saucepan, melt the butter over medium heat. Add the onion and carrot, and saute them until the onion is tender. Add the parsnips and cook for 2 minutes longer. Stir in the broth and seasonings. Bring the saucepan ingredients to a boil, then reduce the heat, cover and simmer the vegetables for 12 to 15 minutes or until the parsnips are tender.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Parsnip-Soup_TOHD24_26656_KristinaVanni_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Puree the soup","text":"Cool the soup slightly. In a blender, process the soup in small batches until it\u2019s smooth. Return the pureed soup to the saucepan, stir in the milk and heat it through before serving. Editor\u2019s Tip: Don\u2019t fill your blender jar more than 1\/3 full for any given batch. Place a kitchen towel over the lid and hold it in place with one hand while blending. Otherwise, the hot soup will often make the lid fly off, with hot soup splashing all over the kitchen (and the cook)!","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Parsnip-Soup_TOHD24_26656_KristinaVanni_2.jpg?fit=700,1024"}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Fred Decker"}],"nutrition":{"@type":"NutritionInformation","calories":" 113 calories","fatContent":"2g fat (1g saturated fat)","cholesterolContent":"6mg cholesterol","sodiumContent":"513mg sodium","carbohydrateContent":"20g carbohydrate (9g sugars","fiberContent":"5g fiber)","proteinContent":"5g protein.  <B><b>Diabetic Exchanges<\/b>: <\/B>1 starch"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":7,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-11-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dublinlab"},"reviewBody":"<p>Excellent, I made as printed but added coconut cream, to taste and garnished with coconut cream.  reheated beautifully.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-08-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Sylvester90"},"reviewBody":"This soup was amazing and very easy to make. It looked even prettier than the cartons of ready to eat garden soups from the grocery store! I added a few more shakes of curry because I like things a little on the spicy side but otherwise, did not change a thing. I used fresh ground pepper. I really enjoyed this soup. I think that next time, I will double the recipe, then remove half after blending (before adding the milk) and freeze it for another day. I would be proud to serve this to company at lunch or as an appetizer at supper.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sharmilita"},"reviewBody":"We love, love, love this soup! It is so easy, healthy, and so tasty! Who knew?! Thank you for submitting the recipie.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-11-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ronaldminks"},"reviewBody":"Excellent!  Very easy to prepare.  Served with big dollop of yogurt as I skipped putting in the milk.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-02-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kristiracines"},"reviewBody":"This is really excellent! I would never have picked this out but I recently got braces and was looking for pureed soups.  The curry gives it a really nice spice, and the parsnips make it very sweet.  My husband even loved it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Marisa"},"reviewBody":"Wonderful. Also served with a dollop of yogurt and skipped the milk.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-10-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"habenaroman"},"reviewBody":"Very good, easily prepared.   Had it as first course for company.  Big hit.  Added hot sauce for following day's leftovers.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"26656","romance_copy_dek":"This curried parsnip soup recipe is smooth and richly aromatic, a perfect antidote to cold weather. 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