Go Back
–+ servings
Golden curried parsnip and apple soup with an optional coconut swirl, seeds and thyme.
Rachelle Johnson

Vegan Curried Parsnip and Apple Soup

No ratings yet
Parsnip and apple bring gentle sweetness to a silky soup warmed with curry spices. Coconut milk softens the edges, while lemon keeps every spoonful bright.
Print Recipe
Share Recipe Save Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Global / Fusion
Suitable For
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup
  • 2 tablespoons olive oil Coconut oil also works.
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 pound parsnips peeled and chopped; About four medium parsnips; use the weight as the guide.
  • 1 large apple cored and chopped
  • 1 medium carrot chopped
  • 1 small Yukon Gold potato chopped
  • 1 ½ teaspoons curry powder
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ¼ teaspoon smoked paprika
  • ⅛ teaspoon cayenne pepper Optional.
  • fine salt To taste.
  • black pepper To taste.
  • 4 cups vegetable broth
  • ¾ cup full-fat coconut milk well stirred
  • 1 teaspoon maple syrup Optional, only if needed.
  • ½ lemon juiced
Optional finish
  • toasted pumpkin seeds or pistachios Optional garnish.
  • fresh thyme or microgreens Optional garnish.
  • coconut milk Optional swirl.
  • smoked paprika or chili oil Optional finish.

Equipment

  • Large saucepan
  • knife
  • immersion blender or hot-liquid-safe blender
  • ladle
  • measuring cups

Method
 

  1. Heat the oil in a large saucepan over medium heat. Add the onion and cook for 4–5 minutes until softened.
  2. Add the garlic, curry powder, turmeric, cumin, smoked paprika and optional cayenne. Stir for about 1 minute, just until fragrant, without scorching the garlic.
  3. Stir in the parsnips, apple, carrot and potato with salt and pepper to taste. Cook for about 5 minutes, stirring so the spice mixture coats the pieces.
  4. Add the broth and bring to a gentle simmer. Cover loosely and cook for 25–30 minutes, or until the parsnips and potato are very tender when pierced. Continue simmering if needed.
  5. Blend smooth with an immersion blender. If using a countertop blender, follow its hot-liquid instructions, blend in small batches and never seal hot soup in a closed cup. Return to the pan, stir in the coconut milk and lemon juice, and add the optional maple syrup only if the soup needs it. Warm gently and taste for salt and pepper.
  6. Ladle into bowls and add any optional seeds, herbs, coconut milk swirl or paprika/chili oil finish. Serve warm.

Nutrition

Calories: 334kcalCarbohydrates: 47gProtein: 4gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 974mgPotassium: 901mgFiber: 9gSugar: 16gVitamin A: 3153IUVitamin C: 38mgCalcium: 82mgIron: 3mg

Notes

Texture: Chop the roots into similar-sized pieces, then simmer until they yield easily before blending. A little water or broth will loosen a soup that is thicker than you like. Heat: Curry powders differ; the optional cayenne adds a separate kick. Variations: Sweet potato can replace the potato for more sweetness and color. Garam masala gives a different spice profile. Roasted chickpeas make a crisp topping and should be added at the table. Storage: Divide leftovers into shallow containers and refrigerate within two hours, using within three to four days. Freeze for up to three months for best quality. Reheat in a saucepan, adding liquid as needed and bringing the soup to a boil; leftovers should reach 165°F (74°C). Serving: Crusty vegan bread or a lemon-dressed salad suits the gentle sweetness. The garlic is sautéed in this recipe, not roasted.

Made this?

We’d love to see it — tag @OurSoulfulTable on Instagram.
QR Code linking back to recipe