Parsnip Curry Soup



by Cat, Oct 2007 (Photo, right, originally from Wikipedia: Parsnip, but no longer there, Nov 2013)

Dad grew parsnips and other root veggies in his garden because he loved them in stew and vegetable beef soup. But it wasn’t until I was on my own and living in Portland OR that I discovered how versatile and nutritious this sweet veggie can be.I suspect that most Americans don’t know anything about this veggie, let alone how to cook it. Caution: parsnip greens (the leafy tops) contain a toxin that can give you a blistering rash when your skin is exposed to direct sunlight.

According to SF Gate (3): they provide awide variety of vitamins, minerals and nutrients, including dietary fiber, folate, potassium and vitamin C. See Root Vegetables (About) for more.

This recipe, flavored with curry herbs and spices is a real treat.

See also: 1. Soups & Stocks menu2. Croutons (Basic, Garlic, or Herb)3. Root Vegetables (About); 4. Herbs & Spices: Curries – v3

Parsnip Curry Soup

This recipe is adapted from Luci Lock (1).  Luci recommends using thin young parsnips, as they are sweeter and less tough than larger, older parsnips.

The original recipe uses commercial curry powder, but homemade curry powders such as garam masala, can also be delicious in this soup. See Curries & Blends for more ideas

For the broth, I recommend homemade potato broth, mineral-rich vegetable broth or rich chicken stock.

Ingredients & Equipment:

  • 2 Tbsp (approx) butter or coconut oil
  • 1 large onion, diced
  • 2 ½ cups thin, young parsnips, peeled and diced
  • 2 rounded tsp curry powder, or to taste
  • 1 rounded tsp cumin
  • 4 cups homemade vegetable or chicken stock
  • Unrefined sea salt
  • Freshly ground black pepper
  • 1 ½ cups sour cream
  • Equipment:
  • 2 or 3 quart stock pot or saucepan
  • blender or immersion blender


  1. Heat butter or coconut oil in medium-sized soup pot.
  2. Add onions and stir until soft.
  3. Mix in diced parsnips, and saute a few minutes, until they begin to soften.
  4. Stir in curry and cumin, and saute for 30 seconds to marry spices with veggies and oil.
  5. Pour in stock/broth.  Add salt and pepper to taste, and stir well.  Bring to a boil, then reduce heat and simmer about 30 minutes.
  6. Remove pot from heat and cool for 5 minutes.  Blend, in batches in blender, or use immersion blender to blend right in the pot.
  7. Stir in sour cream; adjust seasonings.


About Cat

See my 'About' page
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