There is something special about roasted vegetables! Check out Miso Roasted Carrots for more. It may be getting cold outside, but you’ll forget all about it with a bowl of Curried Roasted Parsnip Soup! This soup is made to warm from the inside out! This creamy soup with a light curried zing carries a bit of a punch and a whole heap of complimentary flavours. Perfect for any lunch!
Curried parsnip soup
Roasting brings out the best in many vegetables, especially parsnips. When roasted, the sugar in vegetables caramelises, enhancing the sweetness. A hint of char on the vegetables also brings out a more savoury taste. This adds up to an extra intense and flavoursome soup. The extra sweetness of roasted parsnips is best when it has a partner to balance it out. Curry spice is made for this, bringing a slight hint of heat to roasted parsnip soup. Even though the soup is made without any cream (unless you decide to add some), it is still has a thick, velvety consistency. It feels substantial, which is remarkable for a soup made almost entirely of vegetables! The result? A creamy, warming soup with a sweet and spicy kick. It’s just so good!
Serving suggestions
A curried parsnip soup with a vibrant taste like this one is best when paired with something like a sandwich or chunk of crusty bread. My personal favourite sandwich to serve alongside this soup is Chickpea Salad Sandwich. Because it has a subtle, fresh flavour, it provides balance to the punchy flavour of the soup. But I also love it with a burger, like my Grilled Halloumi Burger. Eating a savoury and salty burger with sweet and spicy soup is a glorious experience! I also love some crunchy croutons with a creamy soup like this one. A drizzle of soy cream is optional but always welcome!
Leftovers and storage
This soup keeps very well and reheats easily. That makes it a great option to make once and eat throughout the week. It’ll keep in the fridge for about a week in an airtight container. If storing in a freezer, let it cool before freezing in an airtight container for up to three months. Whether stored in the fridge or freezer, the soup can be reheated in a microwave on in a saucepan. If frozen, let if defrost completely before reheating.
