This curried parsnip and sweet potato soup recipe is a deliciously warming and creamy soup with a hint of spice. Perfect for cosy nights, it’s made with parsnips, sweet potatoes, and aromatic spices for a flavourful, healthy meal.
This soup was one of those 'what's in the fridge and cupboard that we can make soup with?' soups! We had some bread in the freezer for making the croutons and the curry powder is a good addition just to take the edge off the sweetness of both vegetables. It definitely one to be made again and again!
The croutons have a lovely salty hit and give a nice crunch to go along with the smooth soup...enjoy!
Tips
- Vegetable substitutions - try other root vegetables like carrots, butternut squash, or potatoes if you want to mix it up.
- The remaining croutons will keep in an airtight container for a couple of days for you to enjoy with the rest of the soup.
- If you’d like to make flavoured croutons either with fresh or dried herbs just add them at the same time as the oil and salt flakes. If using fresh herbs, make sure they’re finely chopped.
- Herbs and Spices - you can also try fresh coriander or parsley to garnish the finished soup. A sprinkle of smoked paprika or chilli flakes will give extra heat!
- This curried parsnip and sweet potato soup is easily adapted if you're cooking for less or more people.
FREQUENTLY ASKED QUESTIONS
Absolutely - if you prefer a milder flavour, use less curry powder or choose a mild curry powder blend. For a spicier soup, add extra curry powder, a pinch of cayenne, or a few chilli flakes.
Yes - this soup can be made ahead and stored in the fridge for up to 3 days. It also freezes well for up to 3 months. Reheat on the hob or in the microwave, adding a little stock if it becomes too thick.
Yes - roasting the parsnips and sweet potatoes adds a richer, caramelised flavour to the soup. Toss the vegetables in a little oil, roast at 200C fan for 25 to 30 minutes, then blend them with the other ingredients.
To make the soup thicker, simmer it longer or add a few extra pieces of sweet potato or parsnip. If it’s too thick, simply add more stock or water until you reach your desired consistency.
This soup pairs well with crusty bread, naan bread, or pitta chips. You can also serve it with a green salad for a complete meal or top with Greek yogurt or sour cream for added creaminess.
Yes - place all ingredients in the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours, then blend until smooth. A slow cooker version is perfect for hands-off cooking and deep flavour development.
Featured Comment
"Really easy to make and really tasty! I doubled the quantities and left out the croutons."
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How to make this Curried Parsnip and Sweet Potato Soup
Ingredients
For the soup:
- 200g sweet potato peeled and diced (approx. 2cm)
- 150g parsnips peeled and diced (approx. 2cm)
- 80g onions chopped
- 50g olive oil
- 1 tsp curry powder (we like hot, but use medium or mild if you prefer)
- 750g stock (chicken or vegetable - made using 1.5 stock cubes or pots)
- 1 tsp fine sea salt, or to taste
- 1 pinch freshly ground black pepper, or to taste
- freshly chopped chives, to garnish (optional)
For the croutons (see Tips):
- 2 slices white bread, cubed (approx. 1.5cm)
- 2 tbsp rapeseed oil
- sea salt flakes
Instructions
- Preheat the oven to 220C/200C fan/gas 7.
- In a large soup or casserole pot (I use our 24cm casserole), heat the olive oil on a medium heat and add the sweet potatoes, parsnips, and onion. Cook for 10 minutes, stirring frequently.
- Add the curry powder, stock, salt, and pepper, stir and bring to the boil.
- Turn down the heat and simmer for 15 minutes.
- Meanwhile, make the croutons – put the bread cubes into a bowl, then add the oil and sea salt flakes. Mix well. Spread the bread out into an even layer on a baking tray and then bake in the oven for 10 minutes until golden, turning halfway through.
- When the soup is ready, either use a stick blender to blend the soup to a smooth consistency or in batches in a liquidiser.
- Serve hot and top with some croutons and freshly chopped chives (optional)…enjoy!
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Curried Parsnip and Sweet Potato Soup
Ingredients
For the soup:
- 200 g (1 ½ cups) sweet potato peeled and diced (approx. 2cm)
- 150 g (1 ¼ cups) parsnips peeled and diced (approx. 2cm)
- 80 g (½ cup) onions chopped
- 50 g (3 /12 tbsp) olive oil
- 1 tsp curry powder we like hot, but use medium or mild if you prefer
- 750 g (3 ¼ cups) stock (chicken or vegetable - made using 1.5 stock cubes or pots)
- 1 tsp fine sea salt or to taste
- 1 pinch freshly ground black pepper or to taste
- freshly chopped chives to garnish (optional)
For the croutons (see Notes):
- 2 slices white bread cubed (approx. 1.5cm)
- 2 tbsp rapeseed oil
- sea salt flakes
Instructions
- Preheat the oven to 220C/200C fan/gas7.
- In a large saucepan heat the olive oil on a medium heat and add the sweet potatoes, parsnips and onion. Cook for 10 minutes, stirring frequently.
- Add the curry powder, stock, salt and pepper, stir and bring to the boil.
- Turn down the heat and simmer for 15 minutes.
- Meanwhile, make the croutons – put the bread cubes into a bowl, then add the oil and sea salt flakes. Mix well. Spread the bread out into an even layer on a baking tray and then bake in the oven for 10 minutes until golden, turning halfway through.
- When the soup is ready, either use a stick blender to blend the soup to a smooth consistency or in batches in a liquidiser.
- Serve hot and top with some croutons and freshly chopped chives (optional)…enjoy!
Notes
-
- Vegetable substitutions - try other root vegetables like carrots, butternut squash, or potatoes if you want to mix it up.
- The remaining croutons will keep in an airtight container for a couple of days for you to enjoy with the rest of the soup.
- If you’d like to make flavoured croutons either with fresh or dried herbs just add them at the same time as the oil and salt flakes. If using fresh herbs, make sure they’re finely chopped.
- Herbs and Spices - you can also try fresh coriander or parsley to garnish the finished soup. A sprinkle of smoked paprika or chilli flakes will give extra heat!
- This curried parsnip and sweet potato soup is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Claire says
Really easy to make and really tasty! I doubled the quantities and left out the croutons.
Deborah says
Thanks for your comment and rating Claire. Glad to hear you found it easy and delicious!😃