I never would have guessed Potato and Parsnip Soup could hinge on a single pantry staple that makes the whole process remarkably simple.

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I’ve been messing with parsnips for years, roasting them until they’re soft and a little sweet, and I love adding fresh ginger to wake up the flavor. This Spiced Roasted Parsnip Soup is not the gentle Cream Of Parsnip Soup you expect, it’s a little bolder and keeps changing on you as it cools.

It belongs on any Roasted Soup Recipes list that surprises, showing that humble roots can act like daredevils. I’m kind of thrilled by the contrast here, it makes me want to serve it to people who think they hate parsnips.

Ingredients

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parsnips are sweet, starchy, high in fiber and vitamin C, filling and earthy
onions add savory depth, low calories, some carbs and good for gut health
garlic gives pungent heat, immune boosting compounds, tiny calories, big flavor
ginger brings warm spice and zing, aids digestion, anti inflammatory properties
olive oil supplies healthy fats, silky mouthfeel, helps absorb fat soluble vitamins
cumin gives smoky earthy spice, low calories, adds savory complexity and warmth
lemon juice brightens, adds acidity to balance sweetness, vitamin C boost
coconut milk makes it creamy, adds subtle sweetness and a touch of richness

Ingredient Quantities

2 pounds parsnips peeled and roughly chopped

1 large yellow onion roughly chopped

2 medium carrots peeled and chopped

3 cloves garlic smashed or minced

1 tablespoon fresh ginger grated

3 tbsp olive oil

1 tablespoon unsalted butter (optional)

1 teaspoon ground cumin

3/4 teaspoon ground coriander

1/4 teaspoon ground cinnamon

1/2 teaspoon smoked paprika

1/4 teaspoon ground nutmeg (optional)

4 cups vegetable stock or chicken stock

1 to 1 1/2 teaspoons fine salt

1/2 teaspoon black pepper

1 tablespoon fresh lemon juice

1/2 cup coconut milk or single cream (optional)

2 tablespoons chopped fresh parsley or cilantro for garnish

How to Make this

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1. Preheat oven to 425F (220C). Toss the parsnips, carrots and onion with 2 tbsp olive oil and a pinch of the salt, spread in a single layer on a rimmed sheet and roast 25 to 30 minutes until deep golden and tender, turning once.

2. While the veg roast, heat a large pot over medium and add the remaining 1 tbsp olive oil and the optional butter. Add 1 tsp ground cumin, 3/4 tsp ground coriander, 1/4 tsp ground cinnamon, 1/2 tsp smoked paprika and the optional 1/4 tsp nutmeg, stir and cook about 30 seconds until fragrant.

3. Add the 3 cloves garlic and 1 tbsp grated fresh ginger to the pot, cook 30 to 60 seconds more, just until garlic smells sweet and not burned.

4. When the veg are done, scrape the roasting pan to loosen any browned bits, splash about 1/2 cup of the stock into the pan to deglaze and pour that into the pot. Add the roasted veg to the pot and pour in the remaining stock so you have 4 cups total.

5. Bring to a gentle simmer and cook 10 minutes so the flavors marry. Add 1 tsp of the fine salt and 1/2 tsp black pepper now, you can add more later if needed.

6. Use an immersion blender to puree until very smooth, or transfer in batches to a countertop blender (let the soup cool a bit and vent the lid, hold with a towel, hot liquids expand). Blend until silky.

7. Return the soup to the pot, stir in the optional 1/2 cup coconut milk or single cream and the 1 tbsp fresh lemon juice. Taste and adjust to reach 1 to 1 1/2 tsp total salt and extra pepper if needed.

8. Rewarm gently over low heat, do not boil if you added cream. If you want extra richness stir in the optional butter now for a glossy finish.

9. Serve hot in bowls, sprinkle with the chopped parsley or cilantro and drizzle a little extra coconut milk or olive oil if you like. Save a few roasted parsnip pieces before blending for a crunchy garnish if you want texture.

Equipment Needed

1. Large rimmed baking sheet (for roasting the veg)
2. Large heavy pot or Dutch oven (4 to 6 qt)
3. Immersion blender or sturdy countertop blender (for pureeing)
4. Chef’s knife
5. Cutting board
6. Measuring cups and measuring spoons
7. Large mixing bowl (to toss the parsnips, carrots and onion)
8. Wooden spoon or heatproof spatula and a pair of tongs
9. Ladle, oven mitts and a kitchen towel (for handling hot lids or holding blender lids)

FAQ

Q: Can I make this soup vegan? A: Yes, easy. Skip the butter and use olive oil only, use vegetable stock and coconut milk instead of cream. It still gets that silky finish and warming spice.

Q: How do I roast the vegetables for best flavor? A: Toss parsnips, carrots and onion with the olive oil, spread in one layer on a baking tray and roast at 400 F (200 C) for 25 to 35 minutes until golden and caramelized. Add garlic in the last 10 minutes or wrap cloves in foil so they dont burn. Roasting = deeper, sweeter soup.

Q: My soup is too thin or too thick, what do I do? A: Too thin? Simmer gently to reduce, or stir in a small cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and simmer until it thickens, or add another roasted parsnip and blend. Too thick? Whisk in hot stock, water, or a splash of coconut milk until you hit the texture you like.

Q: Is it safe to blend hot soup? A: Yes if you take care. Use an immersion blender or work in small batches in a countertop blender, vent the lid and cover with a towel to avoid splashes, and let the soup cool a few minutes first so it doesnt erupt.

Q: How long will leftovers keep and can I freeze it? A: Fridge 3 to 4 days in an airtight container. Freeze up to 3 months. Thaw overnight in the fridge then reheat slowly on the stove, add a splash of stock if it looks thick or grainy.

Q: How do I tweak the spice or brightness? A: Want it milder? Cut back on cumin and smoked paprika. Want more kick? Add a pinch of cayenne or a spoonful of harissa. Always finish with the lemon juice to brighten the flavors, it really wakes the soup up.

Spiced Roasted Parsnip Soup Recipe Substitutions and Variations

Parsnips: swap for 2 pounds butternut squash or sweet potato, cut similar size and roast till tender. The soup will be sweeter, you might want a splash more lemon or vinegar to balance.
Coconut milk or single cream: use 1/2 cup plain Greek yogurt (stir in off the heat so it doesn’t split) or 1/2 cup soaked cashews blended with water for a creamy, dairy free option.
Ground cumin: replace with 1 teaspoon curry powder or 1 teaspoon garam masala. They change the flavor a bit but still give warm, savory depth.
Vegetable or chicken stock: use 4 cups water plus 1 bouillon cube or 2 tablespoons miso paste (stir miso in off the heat) for a quick umami boost.

Pro Tips

– Get real color on the parsnips, not just soft. Let them brown well so you get those nutty caramel flavors, and dont crowd the pan or theyll steam instead of roast. Save a few roasted pieces to throw on top for crunch.

– Bloom the spices in warm oil until they smell toasty, about 30 to 45 seconds. Stir constantly so ground spices dont burn, and if you have whole seeds crush them a bit first for extra pop.

– For a silky texture blend in batches and if you want ultra smooth press the soup through a fine mesh strainer. Let it cool a little before using a counter blender, vent the lid, hold it with a towel — hot liquids expand.

– Brightness and seasoning at the end make the soup sing. Add the lemon last and taste for salt after you stir in cream or coconut milk. If it tastes flat a tiny pinch of sugar or a splash of vinegar can help, and always rewarm gently do not boil if you added dairy.

Spiced Roasted Parsnip Soup Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I never would have guessed Potato and Parsnip Soup could hinge on a single pantry staple that makes the whole process remarkably simple.

Servings

servings

Calories

242

kcal

Equipment: 1. Large rimmed baking sheet (for roasting the veg)
2. Large heavy pot or Dutch oven (4 to 6 qt)
3. Immersion blender or sturdy countertop blender (for pureeing)
4. Chef’s knife
5. Cutting board
6. Measuring cups and measuring spoons
7. Large mixing bowl (to toss the parsnips, carrots and onion)
8. Wooden spoon or heatproof spatula and a pair of tongs
9. Ladle, oven mitts and a kitchen towel (for handling hot lids or holding blender lids)

Ingredients

2 pounds parsnips peeled and roughly chopped
1 large yellow onion roughly chopped
2 medium carrots peeled and chopped
3 cloves garlic smashed or minced
1 tablespoon fresh ginger grated
3 tbsp olive oil
1 tablespoon unsalted butter (optional)
1 teaspoon ground cumin
3/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/2 teaspoon smoked paprika
1/4 teaspoon ground nutmeg (optional)
4 cups vegetable stock or chicken stock
1 to 1 1/2 teaspoons fine salt
1/2 teaspoon black pepper
1 tablespoon fresh lemon juice
1/2 cup coconut milk or single cream (optional)
2 tablespoons chopped fresh parsley or cilantro for garnish

Directions

Preheat oven to 425F (220C). Toss the parsnips, carrots and onion with 2 tbsp olive oil and a pinch of the salt, spread in a single layer on a rimmed sheet and roast 25 to 30 minutes until deep golden and tender, turning once.
While the veg roast, heat a large pot over medium and add the remaining 1 tbsp olive oil and the optional butter. Add 1 tsp ground cumin, 3/4 tsp ground coriander, 1/4 tsp ground cinnamon, 1/2 tsp smoked paprika and the optional 1/4 tsp nutmeg, stir and cook about 30 seconds until fragrant.
Add the 3 cloves garlic and 1 tbsp grated fresh ginger to the pot, cook 30 to 60 seconds more, just until garlic smells sweet and not burned.
When the veg are done, scrape the roasting pan to loosen any browned bits, splash about 1/2 cup of the stock into the pan to deglaze and pour that into the pot. Add the roasted veg to the pot and pour in the remaining stock so you have 4 cups total.
Bring to a gentle simmer and cook 10 minutes so the flavors marry. Add 1 tsp of the fine salt and 1/2 tsp black pepper now, you can add more later if needed.
Use an immersion blender to puree until very smooth, or transfer in batches to a countertop blender (let the soup cool a bit and vent the lid, hold with a towel, hot liquids expand). Blend until silky.
Return the soup to the pot, stir in the optional 1/2 cup coconut milk or single cream and the 1 tbsp fresh lemon juice. Taste and adjust to reach 1 to 1 1/2 tsp total salt and extra pepper if needed.
Rewarm gently over low heat, do not boil if you added cream. If you want extra richness stir in the optional butter now for a glossy finish.
Serve hot in bowls, sprinkle with the chopped parsley or cilantro and drizzle a little extra coconut milk or olive oil if you like. Save a few roasted parsnip pieces before blending for a crunchy garnish if you want texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.