Here’s a cozy, comforting soup that warms you right up: Curried Parsnip & Apple Soup.
It’s creamy, a little sweet, a little spicy, and loaded with flavor.
Parsnips and apples are a match made in soup heaven.
I’ve made this one on chilly afternoons when I want something light but satisfying.
It’s simple to make and so good with a slice of crusty bread.
Why I Love This Recipe
This soup came into my life during a rainy fall afternoon. I had parsnips and apples that needed using, and it just clicked. Now it’s a go-to for when I want something comforting but still light. I always feel like I’m doing something good for myself when I eat it.
- Super creamy without needing cream
- Naturally sweet from apples, balanced with curry spice
- Budget-friendly and great for using pantry and fridge staples
- Easy to double and freeze
- Smells amazing while it’s cooking
Makes: 4 servings
Total Time: 35 minutes
What You’ll Need
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon curry powder
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground cinnamon
- 1/4 teaspoon salt (plus more to taste)
- 3 cups parsnips, peeled and diced (about 3 medium)
- 2 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp work great)
- 3 1/2 cups vegetable broth
- 1/2 cup canned coconut milk (plus extra for drizzling, optional)
- Fresh thyme for garnish (optional)
Pro Tips
- Peel your parsnips! The skin can be tough and a bit bitter.
- Use tart apples like Granny Smith if you want more tang, or Honeycrisp for sweetness.
- Don’t let the garlic brown—it’ll turn bitter.
- Blend carefully if using a regular blender—let it cool slightly first.
- Add more broth if the soup feels too thick after blending.
Tools Required
- Chef’s knife
- Vegetable peeler
- Cutting board
- Medium pot
- Wooden spoon or spatula
- Immersion blender (or regular blender)
- Measuring cups and spoons
- Ladle
- Round soup bowls
Substitutions and Variations
- No coconut milk? Use heavy cream or oat milk.
- No parsnips? Try carrots or butternut squash.
- Want it spicy? Add a pinch of cayenne with the curry.
- Add protein: Stir in cooked lentils or shredded chicken.
- Make it chunky: Just partially blend or skip blending entirely.
Make Ahead Tips
- You can chop the onions, garlic, parsnips, and apples a day ahead and store in airtight containers in the fridge.
- The soup stores great and actually tastes better the next day after flavors meld.
How to Make Curried Parsnip & Apple Soup
Step 1: Sauté the Onion and Garlic
Heat 1 tablespoon olive oil in a medium pot over medium heat. Add 1 diced onion and 2 minced garlic cloves. Sauté until soft and fragrant, about 3–4 minutes.
Step 2: Add Spices
Add 1 teaspoon curry powder, 1/4 teaspoon cumin, 1/8 teaspoon cinnamon, and 1/4 teaspoon salt. Stir constantly for 1 minute to toast the spices and deepen the flavor.
Step 3: Add Parsnips and Apples
Add 3 cups peeled and diced parsnips and 2 peeled, cored, and diced apples. Stir to coat everything in the spice mixture.
Step 4: Add Broth and Simmer
Pour in 3 1/2 cups vegetable broth. Bring to a boil, then lower heat and simmer uncovered for 20 minutes, until parsnips are fork-tender.
Step 5: Blend the Soup
Use an immersion blender to puree the soup until completely smooth. Stir in 1/2 cup canned coconut milk.
Step 6: Serve
Ladle the soup into bowls. Optional: drizzle a little extra coconut milk and sprinkle fresh thyme on top.
Leftovers & Storage
- Store in the fridge for up to 4 days in an airtight container
- Reheat gently on the stove or in the microwave
- Freezes well for up to 3 months—just cool completely before freezing
- Stir well after reheating to restore creamy texture
Why This Recipe Works (Quick Science)
Parsnips are naturally starchy, which makes this soup thick and creamy without needing a lot of fat or cream. Apples add pectin (a natural thickener) and balance the savory curry with their gentle sweetness. Toasting the spices first boosts their aroma and depth, giving you that restaurant-quality flavor with pantry ingredients.
Common Mistakes
- Skipping the spice toasting: This step brings out the best flavor—don’t rush it.
- Using unpeeled parsnips: The skin can be bitter and fibrous. Peel them!
- Over-blending too hot: Let soup cool a few minutes if using a regular blender to avoid pressure build-up.
- Under-seasoning: Taste before serving and adjust salt if needed.
What to Serve With
- Warm crusty bread or garlic toast
- A crisp green salad with vinaigrette
- Toasted pumpkin seeds or croutons on top
- Grilled cheese sandwich for a heartier meal
FAQ
Can I use a slow cooker?
Yes! Just sauté the onions, garlic, and spices first, then add everything to the crockpot and cook on low for 6–7 hours. Blend at the end.
Do I need coconut milk?
Not at all—it adds creaminess, but you can leave it out or use another dairy-free milk or even Greek yogurt.
What apples are best?
Tart apples like Granny Smith give a nice contrast, but Honeycrisp adds sweetness if that’s your vibe.
Can I make it chunky instead of smooth?
Definitely! Just blend part of it or mash with a potato masher for a chunkier texture.
Final Thoughts
This soup is one of those simple recipes that just makes you feel good—warm, nourishing, and so satisfying. Whether it’s your first time trying parsnips or you’re just looking for a new way to use fall produce, give this one a go. Let me know how it turns out for you in the comments, and don’t be shy about asking questions—I’d love to hear from you!