Curried parsnip soup

Spicy and warming, John Burton Race's seasonal autumn soup served with parsnip crisps is an ideal antidote to the chill
By John Burton Race
Curried parsnip soup
  • Rating:
  • Serves: 5
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the parsnip crisps

  • 2 parsnips
  • olive oil, for frying

For the curried parsnip soup

  • 200 g butter
  • 3 onions, chopped
  • 1 clove garlic, crushed
  • 2 tsp mild curry powder
  • 1 pinches turmeric
  • 3 parsnips, chopped
  • 1/2 apple
  • 1 1/2 litres chicken stock
  • 300 ml cream
  • 1/2 lemon, juice only


1. For the parsnip crisps: using a vegetable peeler, make some thin shavings from the peeled parsnip. Heat the olive oil in a pan and fry the shavings for 2-3 minutes on each side, or until the parsnip is golden-brown and crisp. Drain on kitchen paper and season with salt and freshly ground black pepper.

2. For the soup: melt the butter in a pan and add the onion, garlic, curry powder and turmeric. Gently sweat for 2-3 minutes, stirring frequently, until the onions are softened.

3. Add the parsnip and apple and fry for a further 3-4 minutes, or until the parsnip is golden. Add the stock and bring to the boil, then reduce to a simmer. Simmer for 10-12 minutes, or until the parsnip is tender.

4. Using a stick blender, blend the soup until smooth and creamy. Pass the soup through a fine sieve, then return to the pan and stir in the cream and lemon juice and season, to taste, with salt and freshly ground black pepper.

5. Ladle the soup into serving bowls and scatter over the parsnip crisps to serve.

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