• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Holiday Recipes

Knife and Soul

menu icon
go to homepage
  • Recipes
  • Free eBook
  • About me
  • Work with me
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • Free eBook
    • About me
    • Work with me
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Soup Recipes » Spicy Carrot and Parsnip Soup

    Published: Nov 9, 2021 · Modified: May 3, 2023 by Helen·

    Spicy Carrot and Parsnip Soup

    Jump to Recipe Print Recipe
    Spicy Roasted Carrot and Parsnip Soup
    Spicy Roasted Carrot and Parsnip Soup
    A bowl of Spicy Roasted Carrot and Parsnip Soup
    A bowl of Spicy Roasted Carrot and Parsnip Soup
    A serving of Spicy Roasted Carrot and Parsnip Soup
    Spicy Roasted Carrot and Parsnip Soup
    Spicy Roasted Carrot and Parsnip Soup
    Spicy Roasted Carrot and Parsnip Soup
    Spicy Roasted Carrot and Parsnip Soup
    Spicy Roasted Carrot and Parsnip Soup

    A deliciously creamy and lightly spiced carrot and parsnip soup that is sure to bring warmth and coziness during the colder months. This simple spicy carrot and parsnip soup recipe can be made in 30 minutes with a few simple ingredients. Whether you have an excess of parsnips and carrots on your hands or are simply looking for a warming spicy yet creamy soup this simple recipe is sure to hit the spot.

    Spicy Roasted Carrot and Parsnip Soup

    Looking to try another carrot soup recipe? My Carrot and Coriander Soup requires just 5 core ingredients, and is perfect for busy weeknights. Or for another roast veggie soup try my Pumpkin Soup with Cream.

    The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!

    Jump to:
    • 5 reasons why you'll love this recipe
    • 🛒 Ingredients:
    • Substitutions
    • Variations
    • 🧑‍🍳 Recipe Steps
    • Serving suggestions
    • 👍 Top tips
    • 🙋 FAQs
    • 📦 Storage
    • 😋 More vegetarian soup recipes
    • Carrot and Parsnip Soup (Roasted and Mildly Spicy)

    5 reasons why you'll love this recipe

    1. Comforting cold weather soup - This simple soup recipe packs in a tonne of flavors; sweet, nutty roast carrots and parsnips, creamy coconut milk, with curry and chili powder providing a hint of spice and freshly squeezed lime juice and coriander/cilantro adding tangy freshness.
    2. Simple ingredients - everything you need to make this recipe will be available in your local store, and it's likely you'll have some of the ingredients in your kitchen already.
    3. Roasted carrots and parsnips - roasting takes a little longer than simmering, but the extra investment is worth it.
    4. A great way to use up leftovers - if you are wondering what to do with an excess of carrots and parsnips after a roast, this soup is your answer.
    5. A great make-ahead soup - it will keep in the fridge for up to 3 days and can be frozen for up to 3 months.

    🛒 Ingredients:

    Ingredients
    • Coconut milk - adds thickness and delicious creaminess to the soup. You can use full-fat or lighter coconut milk.
    • Fresh coriander/cilantro - is added to the soup when it is served. Don't switch it for dry coriander.
    • Curry powder and chili powder for a touch of spice

    Substitutions

    Note that the recipe has not been tested with all the substitutions and variations below, so the results cannot be guaranteed.

    • Honey - you can swap this for maple syrup or sugar
    • Lime juice - you can add the same amount of lemon juice

    Variations

    • Incorporate other roasted vegetables like squash and sweet potato
    • Add grated fresh ginger when you sauté the onions and garlic for extra citrusy warmth

    🧑‍🍳 Recipe Steps

    1. Roast the carrots and parsnips. Heat your oven to 200 C / 400 F, place the carrot and parsnip pieces into a baking dish. Add olive oil and salt and bake for 30-40 minutes.

    Top tip: cooking times can vary depending on your oven. Check on the carrot and parsnip pieces every 10 minutes and turn them regularly to ensure they roast evenly and do not burn. The carrots and parsnips are done when they are brown and you can easily get a fork through them.

    Roasting the carrots and parsnips

    2. Sauté the onions and garlic. Place a Dutch oven or large saucepan on a medium heat and fry the onions and garlic until the onion is translucent.

    Frying the onions and garlic

    3. Simmer. Add the roasted carrot and parsnip pieces when they are done, pour on the vegetable broth (stock) and coconut milk, season with curry and chili powder, add the honey and simmer on a medium-low heat for 10 minutes.

    Simmering the soup

    4. Blend & serve. Blend the soup until smooth using a countertop or immersion blender. Then stir in the lime juice and serve topped with chopped fresh coriander/cilantro.

    Blending the soup

    Serving suggestions

    • Crusty bread
    • Toasted sunflower seeds to sprinkle on top
    • A dollop of plain yogurt or double cream

    👍 Top tips

    1. For a smooth and creamy soup, ensure the carrot and parsnip and done before adding them - they are ready when you can easily put a fork through them.
    2. Use a lower fat coconut milk for a lighter option - the soup will taste just as good.
    3. Adjust the chili powder to suit your preferences - the addition of red chili powder in this recipe gives it a medium level of spice. You may want to add more if you enjoy hot food or reduce the amount if you are sensitive to spice.

    🙋 FAQs

    Should you peel parsnips?

    You don't have to, but it is advisable to peel large parsnips, as their skin tends to be tougher. With small parsnips, peeling isn't necessary, just make sure you wash them thoroughly first.

    How do you get the bitterness out of parsnip soup?

    Roasting parsnips first brings out their natural sweetness and helps to tame any bitterness. Adding cream, coconut milk and a little honey or sugar also helps.

    Can I make the soup in an Instant Pot of pressure cooker?

    It's possible, but not advisable. You could use an Instant Pot or pressure cooker to cook the parsnips and carrots, but they won't have the distinct caramel-like sweetness that you'll get when you roast them. You could also roast the carrots and parsnips and use the Instant Pot instead of simmering on the stovetop, but because the time required is quite short it's not worth it.

    Can I use a food processor instead of a blender

    It's possible to use a food processor instead but because food processors are designed for blending solid food the consistency won't be as smooth. For best results, blend the veggies first and then add the liquid.

    📦 Storage

    You can store this soup in the fridge for up to 3 days and freeze for up to 3 months. Simply put it into an airtight container and place it into the fridge or freezer once cool. Allow frozen soup to defrost before reheating, and ensure the soup is reheated thoroughly on the stove or in the microwave.

    A bowl of Spicy Roasted Carrot and Parsnip Soup

    😋 More vegetarian soup recipes

    Soups are warming, and nutritious and are perfect for lunch or a light dinner. If you enjoyed this recipe you should check out my other tasty soup recipes.

    • bowl of green soup topped with lemon zest
      Kale and Spinach Soup with Cottage Cheese
    • A serving of Broccoli and Stilton soup
      Easy Broccoli and Stilton Soup
    • Sopa De Elote Recipe (Mexican Street Corn Soup)
    • Easy Carrot and Coriander Soup
      Carrot and Coriander Soup (Easy 5-Ingredient Recipe)

    Did you try this recipe? It would be really great if you could leave a comment and a star rating ⭐️. I would love to receive your feedback and know that other readers find it helpful too.

    Don't forget to tag #knifeandsoulrecipes on Instagram or @knifeandsoul on Pinterest!

    Spicy Roasted Carrot and Parsnip Soup

    Carrot and Parsnip Soup (Roasted and Mildly Spicy)

    Author: Helen
    A simple recipe for a deliciously creamy and mildly spicy roast carrot and parsnip soup.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 50 minutes mins
    Course Main Course
    Cuisine American, British
    Servings 4 people
    Calories 254 kcal

    Equipment

    • Dutch oven

    Ingredients
     

    • 500 g (18 oz) parsnips roughly chopped into 4cm / 2 inch pieces
    • 500 g (18 oz) carrots roughly chopped into 4cm / 2 inch pieces
    • 2 tbsp olive oil
    • ½ tsp salt
    • 1 large onion finely chopped
    • 3 cloves garlic crushed
    • 700 ml (3 cups) vegetable stock
    • 1 400 ml tin (14 oz) coconut milk (Note 1)
    • 1 tbsp curry powder
    • ½ tsp chilli powder
    • 1 tbsp honey (Note 2)
    • 1 lime (juice) (Note 3)
    • A large handful of chopped coriander to serve

    Instructions
     

    • Heat your oven to 200°C or 400°F. Put the chopped carrots and parsnips into a baking dish, and add half of the olive oil and salt and combine with your hands. (See note 4 for air fryer instructions)
    • Roast in the middle of the oven for 30-40 minutes, turning halfway.
    • While the parsnips and carrots are roasting, place a Dutch Oven or large pan on a medium heat and add the other half of the oil. Add the onions and garlic when the oil is hot and sauté until the onions are translucent.
    • Add the carrots and parsnips when they are done (they should be lightly brown, and you should easily be able to place a fork in them).
    • Pour on the stock, coconut milk and add the curry powder, chilli powder and honey and simmer for 10 minutes.
    • Turn off the heat and blend until smooth using a countertop or stick blender.
    • Stir in the lime juice and serve topped with coriander/cilantro.

    Notes

    1. Coconut milk: Adds thickness and delicious creaminess to the soup. You can use full-fat or lighter coconut milk.
    2. Honey: You can swap this for maple syrup or sugar.  
    3. Lime juice - you can add the same amount of lemon juice
    4. Air fryer instructions: Heat the air fryer to 200C or 400F and set the timer for 20 minutes. Put the chopped carrot and parsnips into a bowl and add olive oil and salt and combine with your hands. Place in the air fryer basket and cook for 20 minutes. Shake the basket halfway to ensure the carrots and parsnips cook evenly.
     
    Storage:
    You can store this soup in the fridge for up to 3 days and freeze for up to 3 months. Simply put it into an airtight container and place it into the fridge or freezer once cool. Allow frozen soup to defrost before reheating, and ensure the soup is reheated thoroughly on the stove or in the microwave.

    Nutrition

    Serving: 1 servingCalories: 254kcalCarbohydrates: 46gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 801mgPotassium: 958mgFiber: 11gSugar: 19gVitamin A: 21346IUVitamin C: 34mgCalcium: 106mgIron: 2mg
    Tried this Recipe? Tag Me Today!Mention @KnifeandSoulRecipes or tag #knifeandsoulrecipes!
    « Easy Egg Keema (Anda Kheema Masala)
    Pumpkin Soup Without Cream (Easy, Dairy-Free & Vegan) »

    Share this recipe!

    189 shares
    • Share
    • Twitter
    • Yummly

    Reader Interactions

    Comments

    1. ECW says

      December 28, 2023 at 2:27 pm

      Lovely. Very creamy. Used a bit less curry powder than the recipe suggested and it was just the right level of spice.

      Reply
      • Helen says

        December 29, 2023 at 8:07 am

        That's great to hear, Elaine. Glad you liked it. Thank you for letting me know.

        Reply
    2. Mark Thomson says

      January 26, 2022 at 12:34 pm

      just made this soup absolutely beautiful. I'm not a lover of hot spicy food but like a bit of a kick so the next time i make it I will add a red chill.
      Thank you

      Reply
      • Helen says

        January 26, 2022 at 8:33 pm

        Thanks for commenting Mark, really pleased to hear that you enjoyed the soup.

        Reply
    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi there, I’m Helen! Welcome to Knife and Soul, where I share seriously tasty and hassle-free recipes for people who wish they had more time to cook.

    Trending Recipes

    • Italian Meatballs
      Traditional Italian Meatballs With Milk Soaked Bread 
    • Panko Chicken Breasts
      Super Crispy Panko Chicken (Breaded Chicken Breasts)
    • A bowl of pasta with creamy white wine sauce on a pale blue background.
      Creamy White Wine Pasta Sauce With Butter and Garlic
    • Easy Cheesy Pasta Bake
      Cheesy Pasta Bake - 3 Cheese (Easy Recipe)
    • A bowl of sweet potato gnocchi and sage leaves with a fork and spoon on a white table and white check cloth background.
      Sweet Potato Gnocchi With Brown Butter and Sage
    • Cooked prawn curry in frying pan
      Easy Prawn Curry With Coconut Milk

    Spring Recipes

    • Pasta alla Vodka served topped with grated Parmesan and parsley with a piece of Parmesan and a grater and a bowl of parsley on the side.
      Spicy Fusilli Alla Vodka (like Jon and Vinny's)
    • Two servings of Mushroom Risotto on cream coloured plates with sides of rocket and Parmesan.
      Risotto ai Funghi (Mushroom Risotto)
    • A hand held serving of Rosa Marina Soup with basil in a cream coloured bowl with Rosemary and pepper on the side.
      Rosa Marina Soup (Italian Orzo Soup with Chicken and Tomato)
    • A bowl of Mexican Bean Soup on a wooden table background with Jalapeno, cilantro, cheese and avocado toppings and side dishes of chopped avocado, cilantro and tortilla chips.
      Mexican Chili Bean Soup
    • Crème fraîche chicken with mustard and dill in the frying pan, ready to serve, with halved lemons and dill on the side.
      Crème Fraîche Sauce for Chicken with Mustard and Dill
    • Baked Gnocchi
      Gnocchi Bake (Easy & Cheesy)

    Follow Knife & Soul

    • Facebook
    • Instagram
    • Pinterest

    Footer

    ↑ back to top

    About

    • About me
    • Contact us
    • Accessibility policy
    • Privacy policy

    Stay in touch

    • Subscribe
    • Follow on Facebook
    • Follow on Instagram
    • Follow on Pinterest

    Recipes

    • Recipe Index
    • Web stories

    Copyright © 2024 Knife & Soul

    189 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.