Spiced Roasted Carrot & Parsnip Soup
A warming and gently spiced roasted carrot and parsnip soup with curly kale and a coconut and yoghurt topping.
You can’t beat a good homemade soup. Especially during the colder months. I’ve added a touch of spice, in the form of curry powder, to this simple soup to give it a little kick. Plus roasting the veg adds an extra depth of flavour as opposed to boiling.
Start by chopping up your carrots and parsnips and adding them to a baking tray.
Meanwhile, fry your onion in a little oil for about 10 mins, adding the garlic once the onion is translucent. Then, cook for 1 minute and add in the spices.
Now you can get the roasted vegetables out of the oven and add them in to the saucepan with the stock. Next simmer for a few minutes and add in some seasoning.
To top it all off this roasted carrot and parsnip soup is perfect to be enjoyed with some crispy fried oil for added flavour and texture.
Now you can take the soup and either use a hand blender or transfer to a blender to whiz until smooth. The perfect wholesome lunch or dinner to enjoy with a side of homemade bread.
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Spiced Roasted Carrot & Parsnip Soup
Ingredients
- 3 tbsp olive oil
- 3 large carrots (peeled and roughly chopped)
- 2 large parsnips (peeled and roughly chopped)
- 2 onions (finely chopped)
- 2 garlic cloves (crushed)
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp ground ginger
- 1 tsp mild curry powder
- 1 l vegetable stock
- 1 handful curly kale (shredded)
- 1 tbsp vegan yogurt (to serve)
Instructions
- Preheat the oven to 180°C, and place the carrots and parsnips in an oven tray and toss with 1 tbsp of oil. Bake for 25-30 mins and remove from the oven.
- Meanwhile heat 1 tbsp of oil in a large saucepan and fry the onion for 10 mins, stirring occasionally until softened.
- Add the garlic and cook for 1 min, the add the spices and cook for a further 2 mins. Add the roasted veg, stir, and add the stock. Simmer gently for a few mins, taste and season.
- In a frying pan, whilst the soup is simmering , add the remaining oil and heat. Throw in the curly kale, season generously with salt and pepper, and fry until crisp.
- Blend the soup using a stick blender or a high speed blender until smooth.
- Serve up with a swirl of yoghurt, top with crispy kale and enjoy with crusty bread.
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5 comments
Emily
I loved this. Small adjustments added red lentils and 750 ml stock. Didn’t pre roast veg just boiled for 20mins.
Kay
Delicious
Madeleine OliviaAuthor
Thanks Kay!
Fahim
Hi, how many servings is this for?
Madeleine
Hi Fahim, this soup serves 4. Enjoy!