fussy eater turned foodie

Curried Carrot and Parsnip Soup

When it comes to the colder seasons (which in England is all of time bar our few weeks of summer), there is nothing better than a steaming hot bowl of flavoursome soup. The biggest problem I find when purchasing shop even the most incredible sounding shop bought soups. they tend to be a mixture of bland and over salty and not all tend to be vegan. This curried carrot parsnip soup is both tasty and vegan but so creamy that you would never guess! Make a batch of this at the weekend and it will make 4 small or 3 large lunches.



Half a tsp coconut oil

1 Large brown onion, roughly chopped

500g Carrots, peeled and chopped

300g Parsnips, peeled and chopped

1/2 tsp ground ginger

1 Heaped Tbsp Curry Powder

1 vegetable stock cube

300g Full fat Coconut Milk

Small drizzle of Apple Cider Vinegar



Heat the coconut oil to a medium heat in a large pan and once melted add the onion, cook for a few minutes until starting to softer but not brown

Add the chunky carrot and pasnsip and cook for 10 minutes until starting to softer, stirring often to avoid sticking

Then add the ginger and curry powder and cook another minute, add the crumbled up oxo and keep stirring till the vegetables are covered with all of the flavour

Turn the heat to high and add the coconut milk and add enough water to nicely cover all the vegetables, bring to a boil then simmer for 30 minutes until all the vegetables are fully softened

Add the cider vinegar and either use a blender and transfer to a  new pan on a gentle heat or use a hand blender to completely blend the soup until smooth

Season with a tiny bit of himilayan sea salt, cracked black pepper and chilli flakes to taste


{Top tip- I love to serve this curried carrot parnsip soup (or any creamy soup for that matter) with lots of drained sauerkraut stirred through or mushrooms cooked in olive oil with herbs and pumpkin seeds} <3 xx

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