Hey there!

Today we’re making one of my absolute favorite cozy soups — Curried Parsnip & Apple Soup.

It’s creamy, full of warm flavors, and has just the right hint of sweetness from the apples.

I love how simple it is to throw together, and it always makes the house smell amazing.

Plus, it’s super kid-friendly — sweet enough for little taste buds, but still exciting for adults!

What You’ll Nee

1 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 tsp curry powder
1/2 tsp ground cumin
1/2 tsp ground coriander
4 parsnips, peeled and diced
2 apples (like Granny Smith), peeled, cored, and diced
4 cups vegetable broth
1/2 cup coconut milk (plus extra for drizzling)
Salt and pepper, to taste
Fresh parsley for topping (optional)

Why I Love This Recipe

This soup has a special place in my heart because it’s:

Comforting without being heavy
Sweet, savory, and a little spicy all at once
Quick to make — under an hour!
Kid-approved (big win!)
Perfect for freezing and reheating later

I first made it on a rainy afternoon when I needed something cheerful — and now it’s a regular in my house.

Servings and Time

Servings: 4 big bowls
Time: 40 minutes start to finish

What to Serve With

Crusty bread or naan
A fresh green salad
Grilled cheese sandwiches
Roasted chickpeas on top for a crunch!

Tools You’ll Need

Large pot
Wooden spoon
Blender or immersion blender
Peeler
Knife and cutting board
Measuring spoons and cups

Pro Tips

Cut the parsnips and apples into the same size pieces so they cook evenly.
Don’t rush sautéing the onions — that’s where a lot of flavor happens.
If you don’t have coconut milk, a splash of regular cream works too.
Let the soup cool a little before blending so it’s safer.
A swirl of extra coconut milk on top looks super fancy but is really easy!

Substitutions and Variations

Swap parsnips for carrots or sweet potatoes.
Use chicken broth instead of veggie broth if you like.
Add a pinch of chili flakes if you want some heat.
Stir in a handful of spinach at the end for extra greens.

Make the soup up to 3 days in advance and store in the fridge.
It freezes beautifully — just leave off the fresh parsley and coconut milk swirl until serving.

Instructions

1. Sauté the onion and garlic.

Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic. Cook until soft and fragrant, about 5 minutes.

2. Add spices.

Stir in curry powder, cumin, and coriander. Cook for 1 minute to toast the spices.

3. Add parsnips and apples.

Toss in the diced parsnips and apples. Stir everything together.

4. Pour in broth.

Add the vegetable broth. Bring everything to a boil, then lower the heat and simmer for 20 minutes, until the parsnips are tender.

5. Blend the soup.

Turn off the heat. Let the soup cool slightly, then blend until smooth using an immersion blender or a regular blender in batches.

6. Stir in coconut milk.

Pour in the coconut milk and stir. Taste and add salt and pepper if needed. Warm gently.

7. Serve

Ladle into bowls, drizzle with a little extra coconut milk, and sprinkle with chopped parsley.

Tips for Leftovers and Storag

Keep in an airtight container in the fridge for up to 4 days.
Freeze in batches for up to 3 months. Defrost overnight in the fridge and reheat gently.
It may thicken a little after storing — just stir in a splash of water or broth when reheating!

FAQ

Can I use another type of apple?
Yep! A tart apple like Granny Smith is best, but Honeycrisp or Pink Lady would work too.

Can I make this soup without blending?
Sure — it’ll be chunkier but still delicious!

Is it spicy?
Not really! It’s more warm and cozy than spicy-hot. You can add chili flakes if you want more heat.

Can I double the recipe?
Absolutely! It’s great for freezing or feeding a crowd.

Wrap-Up

I hope you’re feeling excited to try this cozy bowl of goodness! Curried Parsnip & Apple Soup is one of those dishes that just feels like a hug. 🥰
Give it a try and let me know how it goes in the comments — and feel free to ask any questions if you get stuck. Happy cooking, friend!

Would you also like me to create a little printable version of this recipe for you? 📋✨

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