Curried Parsnip & Apple Soup

Warming autumnal soup made with sweet, roasted parsnips and flavoured with curry spices. Crisp, green apples add a refreshing tartness. A Dairy-free recipe.

Curried Parsnip & Apple Soup

This soup makes a great winter meal, with the warmth of the curry spices nicely balanced by the sharp acidity of the apples. I like to serve it with parsnip crisps as a tasty alternative to bread.

cooking time
Curried Parsnip & Apple Soup


  • 5 parsnips (700g), peeled and chopped into equal-sized pieces (chop roughly in half widthways, keeping the nose end whole and chopping the bulbous end into 3 or 4 pieces)
  • 3 tablespoons cooking oil (I used lard)
  • 2 banana shallots (130g), peeled and finely chopped
  • 250g tart apples, peeled, cored and chopped into 2cm pieces
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon salt
  • 1/2 freshly ground black pepper
  • 3 tablespoons cold water
  • 1.1 litres (1 3/4 pints) of homemade chicken stock (use vegetable stock for a vegan option)

to serve:

  • drizzle of extra virgin olive oil


  1. Preheat the oven to 180°C/355°F.
  2. Arrange the parsnips in a single layer in a roasting tray, giving them plenty of room to roast and caramelise. Drizzle with 1 tablespoon of the cooking oil and toss until evenly coated. Roast for 45 minutes, turning half-way through. Remove when tinged brown at the edges and fork-tender.
  3. Meanwhile, heat the rest of the cooking oil in a large saucepan over a medium-low heat. Add the shallots and sweat for about 8 minutes, until translucent but not brown. Add the apple and sweat for another 2 minutes.
  4. Combine the curry powder, salt, pepper and water in a mug and stir to create a smooth paste. Add to the pan and stir to coat evenly. Turn the heat down to low and cook until the oil starts to separate – about 3-5 minutes (it is important not to rush this stage, as it develops flavour and stops the spices from tasting raw). Turn off the heat.
  5. Add the stock and roasted parsnips. Transfer to a blender in batches, and blitz to the smooth puree.
  6. Transfer the soup back to the saucepan and bring to the boil. Taste, and adjust the seasoning if necessary.
  7. Ladle the soup into bowls and serve hot, with a drizzle of extra virgin olive oil.




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