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Spiced Carrot and Parsnip Soup

This recipe is special not only for its nourishing qualities but alsofor its versatility; it’s equally suited to a cosy lunch, a starter for adinner party, or a satisfying light supper, easily adapted for vegan ordairy-free diets.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Course: Soup
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil or butter
  • 1 onion diced
  • 2 garlic cloves minced
  • 1 tbsp grated fresh ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • ½ tsp mild chili powder or paprika
  • 4 large carrots peeled and sliced
  • 3 parsnips peeled and sliced
  • 1 litre vegetable stock
  • Salt and pepper to taste
  • Optional toppings: swirl of cream or yogurt chopped parsley, pumpkin seeds

Equipment

  • Large saucepan or soup pot
  • Chopping board and knife
  • Wooden spoon
  • Blender (immersion or countertop)
  • Ladle

Method
 

  1. Sauté the Aromatics: Heat oil or butter in a large saucepan over medium heat. Add the onion and cook for 5 minutes until softened.
  2. Add Garlic & Spices: Stir in the garlic, ginger, cumin, coriander, turmeric, and chili powder. Cook for 1–2 minutes until fragrant.
  3. Add Vegetables: Add the sliced carrots and parsnips, stirring to coat them in the spices.
  4. Pour in Stock: Add the vegetable stock and bring to a boil. Reduce heat and simmer for 20–25 minutes until the vegetables are tender.
  5. Blend: Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer to a countertop blender in batches.
  6. Season: Taste and season with salt and pepper as needed.
  7. Serve: Ladle into bowls and finish with your chosen toppings.

Notes

Chef’s Tips
  • Add a splash of coconut milk for a richer, creamier texture and a subtle sweetness.
  • For extra depth, roast the carrots and parsnips before adding to the pot.
  • If you like heat, add a pinch of cayenne or a chopped red chili with the spices.
  • Serve with warm crusty bread or toasted naan for a complete meal.