{"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":"
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
We have lots of good recipes you can turn to for 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 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 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 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 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 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 Yes, absolutely. Like many other soups, it will taste even better the second day as the flavors mature and continue to develop.<\/p>\n 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 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 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 Yes, if you don\u2019t have a regular blender or prefer your immersion blender, you can use that. Just be aware that even the 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 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 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 favorite parsnip recipes<\/a> for further inspiration and ideas.<\/p>\n","protected":false},"excerpt":{"rendered":" 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","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. 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":" 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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It\u2019s very aromatic and has a nice bite from the curry and pepper.\u201d\r\nJulie Mathieson \u2013 Bristol, Tennessee","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a large saucepan, saute onion and carrot in butter until onion is tender. Add parsnips; cook 2 minutes longer. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until parsnips are tender. ","SequenceNo":1},{"Direction":" Cool slightly. In a blender, process soup in batches until smooth. 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Diabetic Exchanges<\/b>: <\/B>1 starch, 1\/2 fat.","NoOfRatings":7,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Curried-Parsnip-Soup_exps26656_THHC1785930D53C_RMS.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Curried-Parsnip-Soup_exps26656_THHC1785930D53C_RMS.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[]},"breadcrumb":[{"term_id":310796,"name":"Dishes & Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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\n
Directions<\/h2>\n
Step 1: Cook the vegetables<\/h3>\n
Kristina Vanni for Taste Recipes<\/span><\/span><\/p>\n
Step 2: Puree the soup<\/h3>\n
Kristina Vanni for Taste Recipes<\/span><\/span><\/p>\n
Kristina Vanni for Taste Recipes<\/span><\/span><\/p>\n
Parsnip Soup Variations<\/h2>\n
\n
How to Store Parsnip Soup<\/h2>\n
How long will curried parsnip soup keep?<\/h3>\n
Can I make the parsnip soup recipe ahead of time?<\/h3>\n
Parsnip Soup Tips<\/h2>\n
Kristina Vanni for Taste Recipes<\/span><\/span><\/p>\n
How can I make the parsnip soup recipe creamier?<\/h3>\n
Can I puree the soup with an immersion blender instead?<\/h3>\n
I have leftover parsnips. What should I do with them?<\/h3>\n