Spicy Parsnip and Sweet Potato Soup

Hearty spiced parsnip and sweet potato soup with red lentils, coconut milk, and fresh coriander. This warming, gluten-free soup features root vegetables and aromatic curry spices, topped with crunchy parsnip chips and toasted peanuts for added texture. Ideal for autumn and winter meals, this easy soup recipe is perfect for batch cooking, freezing, and cozy dinners.

A warming, flavorful soup packed with root vegetables, lentils, and aromatic spices, topped with crunchy parsnip chips and peanuts for extra texture.

Ingredients

For the Soup:

• 1 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 tsp minced ginger
• 1 ½ tbsp curry powder (mild or hot, to taste)
• 1 large sweet potato, peeled and chopped into chunks
• 2 large parsnips, peeled and chopped into chunks
• 1 eating apple, peeled and chopped into chunks
• 4 heaped tbsp red lentils
• 400 ml (14 oz) canned coconut milk
• 600 ml (2 ½ cups) chicken or vegetable stock
• Small bunch fresh coriander (cilantro) – leaves and stalks separated
• ¼ tsp salt
• ¼ tsp pepper
• 1 lime (half sliced thinly, half juiced)

Toppings:

• 3 tbsp unsalted peanuts, roughly chopped
• 1 tbsp coconut milk (or double/heavy cream)
• 1 tbsp chilli sauce (sriracha or sweet chilli)
• ½ tsp chilli flakes

Parsnip Chips:

• 2 parsnips, peeled and sliced lengthwise into thin slices
• 1 tbsp olive oil
• ¼ tsp salt
• ¼ tsp pepper

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Instructions

1. Prepare Parsnip Chips (optional):
   • Preheat oven to 190°C/375°F (fan). Line a baking tray with a silicone mat.
   • Toss parsnip slices with olive oil, salt, and pepper. Spread evenly on the tray and bake for 15–20 minutes until golden. Set aside.
2. Cook the Soup:
   • Heat olive oil in a large saucepan over medium heat. Add onion and cook for 3–4 minutes until softened.
   • Stir in garlic, ginger, and curry powder. Cook for 1 minute until fragrant.
   • Add sweet potato, parsnip, and apple. Stir to coat in the spices.
3. Simmer:
   • Add lentils, coconut milk, stock, and coriander stalks (reserve leaves for garnish). Bring to a boil, then reduce heat and simmer for 20–25 minutes until vegetables and lentils are tender.
4. Toast the Peanuts:
   • While soup simmers, toast peanuts in a dry frying pan over high heat for 2–3 minutes, stirring often until golden. Remove from heat immediately to prevent burning.
5. Blend:
   • Remove soup from heat. Stir in salt, pepper, and lime juice.
   • Blend until smooth using a stick blender or food processor. Adjust seasoning and consistency as needed.
6. Serve:
   • Ladle into bowls. Drizzle with coconut milk and chilli sauce, swirling gently.
   • Top with parsnip chips, toasted peanuts, coriander leaves, chilli flakes, and lime slices.

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Tips

• Cut vegetables into evenly sized chunks to ensure even cooking.
• If your soup is too thick after blending, add a little extra stock or water.
• For a smoother, creamier texture, blend in small batches in a high-powered blender.

Variations and Substitutions

• Vegan: Use vegetable stock and coconut milk.
• Extra Heat: Add fresh chopped chilli with the onion.
• No Lentils: Replace with canned chickpeas for a chunkier soup.
• Different Toppings: Try roasted pumpkin seeds or crispy fried onions.

FAQs

Can I freeze this soup? Yes. Let it cool completely before freezing in portions. Defrost in the fridge and reheat gently.
Can I make it ahead? Absolutely. The flavours develop more after a day. Store covered in the fridge for up to 3 days.

Serving Suggestions

• Serve with warm crusty bread or naan for dipping.
• Pair with a fresh green salad for a lighter lunch.
• Great as a starter for an autumn or winter dinner party.

Why You’ll Love This Recipe

• Comforting and warming with rich, aromatic spices.
• Naturally gluten-free and easy to make vegan.
• Perfect for batch cooking and freezing.
• The crunchy toppings make it extra special.