Spiced carrot, parsnip and swede soup recipe

(692 ratings)

Warm up this winter with this spicy soup of carrots, swede and parsnip recipe, topped with crunchy, homemade parsnips crisps this soup is just delicious.

Spiced carrot, parsnip and swede soup
  • healthy
  • Low-fat
  • Nut-free
  • Vegetarian
  • healthy
Preparation Time10 mins
Cooking Time50 mins + 10 mins' cooling time
Total Time1 hours 10 mins
Five A DayTwo
Cost RangeCheap
Nutrition Per PortionRDA
Calories247 Kcal12%
Sugar18.5 g21%
Fat14.7 g21%
Saturated Fat4.3 g22%
Salt0.38 gRow 4 - Cell 2
Protein5.4 g11%
Carbohydrates24.1 g9%
Salt0.38 gRow 7 - Cell 2

Warm up this winter with this spiced carrot, parsnip and swede soup. 

Topped with crunchy, homemade parsnips crisps this spiced soup is packed with hearty root vegetables and is just delicious. This spiced soup recipe serves four people and will take just over an hour to prepare and cook, so you don't have to take out a whole Sunday afternoon to meal prep. Making this recipe can also be done just as easily on a weekday evening..


  • 2tbsp (30ml) sunflower oil
  • 1 onion, finely chopped
  • 2tsp medium curry paste
  • 275g (10oz) carrots, peeled and diced
  • 225g (8oz) swede, peeled and diced
  • 225g (8oz) parsnips, peeled and diced
  • 1.3 litres (2 1/4 pt) vegetable stock
  • 1/4 pt vegetable stock
  • Natural yogurt
  • Crushed coriander seeds, to garnish
  • Parsnip crisps (see Top Tip)




  1. Heat the oil in a large pan and fry the onion for 5-6 mins until just softened. Stir in the curry paste and cook for 1 min, then add the diced vegetables, cover and cook gently for 5 mins.
  2. Pour in 850ml (1 ½ pt) of the vegetable stock and season with salt and freshly ground black pepper. Bring to the boil, then reduce the heat and simmer for 30 mins until the vegetables are tender. Cool for 10 mins.
  3. Purée the soup in a blender or food processor and return to the pan. Add another 150ml (¼ pt) of the stock and heat through gently. Only add the rest of the stock if you prefer a soup with a thinner consistency.
  4. Adjust the seasoning to taste and serve in warmed bowls. Add a spoonful of yogurt and garnish with parsnip crisps and crushed coriander seeds.

Top tips for making spiced carrot, parsnip and swede soup

To make the parsnip crisps, use a potato peeler to shave long, thin strips from a large, peeled parsnip. Deep-fry in hot oil for 1-2 mins until crisp and golden. Drain well on kitchen paper.

Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies