• Servings 4
  • Prep 15 min
  • Cook 14 min
  • Cuisine
  • Skill Level

Curried Parsnip Soup


  • 1 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tsp oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1/4 tsp turmeric
  • 1/4 tsp chili powder
  • 1 cinnamon stick
  • 2 cups parsnips, peeled and chopped
  • 4 cups vegetable stock
  • Kosher salt and cracked black pepper to taste
  • Cilantro leaves, for garnish
  • 3 tbs plain Greek yogurt


  • In a skillet, fry the cumin and coriander seeds over moderately high heat for 1-2 minutes, until the seeds are lightly toasted.
  • Set aside until cooled, then grind toasted seeds with a mortar and pestle.
  • Heat the oil in a saucepan, then cook the onion and cook until they start to turn golden.
  • Add the garlic, turmeric, chili powder, and cinnamon stick and cook  for an additional minute.
  • Add the parsnips and stir well.
  • Pour in the stock and bring to a boil.
  • Cover and simmer for 15 minutes or until the parsnips are cooked.
  • Let the soup cool, then remove the cinnamon stick and discard.
  • Blend the soup in a food processor until smooth.
  • Transfer to a  saucepan and reheat  gently.
  • Season to taste with salt and pepper.
  • Garnish with fresh cilantro leaves and yogurt.

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