Mmmonday- Curry Parsnip Soup

Monday, September 08, 2014

I don't know about you guys but it certainly seems like fall is upon us (... did winter ever even leave?!) so naturally I instinctively made one of our favorite soups to warm our cockles. This one is super easy, full of flavor and if you're a curry/ root veg fan, you'll love it!


  • Olive Oil
  • S+P
  • 1 Yellow Onion Chopped
  • 4 Garlic Cloves Chopped (adjust depending on the vampire population in your area)
  • 2 Heaped tsp Curry Powder
  • 1tsp Spicy Curry Powder (again, adjust to taste)
  • 1/2 tsp Stock Goo (see below, optional)
  • 5 Large Parsnips Chopped
  • 1 Apple Chopped
  • 32oz Carton Veg Stock

How to make it:

  • Heat up olive oil and S+P in a large pan on low-medium heat (my stove is insanely hot).
  • Add chopped onion & garlic, along with the curry powder and stock goo. Cook until the onions begin to go transparent and take on the curry color (5-10 min).
  • Add your chopped parsnips, apple and a little more olive oil so everything has a light coating and cook until the parsnips take on the curry color and begin to soften slightly (10-20min).
  • Reduce heat to low for an additional 5 min then add 32oz veg stock.
  • Simmer on low with the lid on basically until you want to eat it, i left it for approximately 30min-1 hour... i got distracted.
  • Remove from heat and let it cool enough so you can use an immersion blender without burning yourself if it splashes.
  • Taste and add any additional seasoning you might like.
  • Serve with some crispy frickin bread.


currently there's 1 comment, would you like to add YOUR THOUGHTS?

  1. OHHH!!! I'll have to try this soon. Sounds and looks amazing. My mom and I experimented 2 years ago with pumpkin and made a kick ass pumpkin soup. Can't wait to have it again, it's been too long.