Carrot and Parsnip Soup (Roasted and Mildly Spicy)

Print Recipe

5 from 1 vote

Carrot and Parsnip Soup (Roasted and Mildly Spicy)

A simple recipe for a deliciously creamy and mildly spicy roast carrot and parsnip soup.

Prep Time5

Cook Time50

Course: Main Course

Cuisine: American, British

Diet: Vegan, Vegetarian

Servings: people

Calories: 254kcal

Author: Helen

Equipment

Dutch oven

Ingredients

500 g parsnips roughly chopped into 4cm / 2 inch pieces
500 g 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 vegetable stock
1 400 ml tin 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

Metric - US Customary

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

Coconut milk: Adds thickness and delicious creaminess to the soup. You can use full-fat or lighter coconut milk.
Honey: You can swap this for maple syrup or sugar.
Lime juice - you can add the same amount of lemon juice
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