Spicy carrot, parsnip and potato soup recipe

(807 ratings)

Enjoy this warming soup, which has a hint of cumin and the sharp flavour of coriander as well as the comforting taste of winter vegetables. It's so quick, too!

  • healthy
Preparation Time15 mins
Cooking Time20 mins -25
Cost RangeCheap

This warming spicy carrot, parsnip and potato soup has a hint of cumin and the sharp flavour of coriander, as well as comforting winter vegetables. If perfect for enjoying in the winter months. This delicious soup is filled with warming spice and is sure to keep you fuller for longer. Serve with crusty bread and butter for a really lovely evening treat. And because it cooks in just 20 minutes you can knock this up in no time, with very little warning. Store in an airtight container in the fridge for up to 2 days and reheat thoroughly before serving. This soup can be frozen too, making it ideal for whipping up at the start of the week to see you through busy evenings.

Like this? You're going to love our classic carrot and coriander soup!


  • 40g (1½ oz) butter
  • 1 small onion, finely chopped
  • 450g (1lb) floury potatoes, eg King Edward, peeled and finely diced
  • 2 large parsnips, peeled and finely diced
  • 3 large carrots, peeled and finely diced
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1.2 litres (2pts) vegetable stock
  • Salt and freshly ground black pepper
  • 4tbsp crème fraiche
  • Fresh herbs, eg coriander, to garnish (optional)




  1. In a large pan, melt the butter then gently fry the onion for 5 mins, or until soft.
  2. Add the potatoes, parsnips and carrots and continue to cook, covered for 10 mins over a low heat stirring occasionally.
  3. Stir in the cumin and coriander and cook for 1 min before adding the stock.
  4. Season to taste then bring to the boil, reduce the heat, cover and simmer for 20-25 mins or until the vegetables are tender.
  5. Allow to cool slightly then place in a food processor and whizz until smooth.
  6. Return to the pan and stir in the crème fraiche over a low heat, adjust the seasoning before serving immediately, garnished with the herbs if using.
Top Tip for making Spicy carrot, parsnip and potato soup

You can serve this spicy soup with chunks of your favourite crusty bread.

Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 12 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