Recipe|| Curried Carrot & Parsnip Soup

Before a month or so ago, I always used to buy tins of soup for work. They were so easy – one tin was pretty much right for a lunch for me, I could shake up the flavours daily, and it lasted ages so didn’t matter if I had a spontaneous lunch meeting, or if I fancied treating myself to something else.

One of my colleagues asked me if I knew what was in my soup, like ALL the ingredients, and I realised that I didn’t. Unlike when I cook for dinner and like to cook most dishes from scratch, so I know exactly what goes in – I say most dishes as I do sometimes buy breaded fish, chicken or fish cakes (fish fingers are a regular craving) – I didn’t know what I was feeding myself everyday for lunch.

Curried Carrot and Parsnip Soup recipe

I knew soup was pretty easy to make, as mum used to always have a delicious huge portion of soup on the go, so I thought I’d start making a big batch for the week ahead. I planned that on Sundays I’d experiment with flavours and make enough for the coming days – ok, so that didn’t always work out, but almost every week now I’ve had at least 3 days of homemade soup for lunch! Whether that was made on Sunday or a Monday evening doesn’t really matter.

Curried Carrot and Parsnip Soup recipe

Experimenting with some vegetables I had in the fridge, a couple of bits I found in the reduced section at the supermarket (always worth checking out) and my spice rack, I made a delicious curried carrot and parsnip soup. I’ve been altering the recipe for a few weeks now, to find the best veggies to throw into the mix too and I think I finally have my best version to share.

Curried Carrot and Parsnip Soup recipe

It’s thick, slightly lumpy, and actually a little creamy with a delicious touch of curry flavour from the spices. It’s a pretty versatile recipe, so you can switch in ingredients if you have something else you need to use up – my favourite thing about soups because I hate waste. It’s perfect for the colder lunchtimes, but I tend to eat soup almost all year round, apart from the days when we’re welcomed with a heatwave.

Curried Carrot and Parsnip Soup recipe

If you love a curry, or even a soup with more depth of flavour, you have to give this a whirl – the full recipe is below! Served with some warm crusty bread, or a warm wholemeal pitta, it’s delicious lunch!

Curried Carrot and Parsnip Soup recipe

What’s your favourite soup?

Chloe xx

 

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Curried Carrot & Parsnip Soup

Simple and easy, it's perfect for making a big batch to cover a week's worth of lunches.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3

Ingredients

  • 400 grams carrots
  • 300 grams parsnips
  • 400 grams tin black eyed beans drained
  • 1 vegetable stock cube
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1/2 tsp dried coriander

Instructions

  1. Top and tail the carrots and parsnips, and cut into 1cm circles.

  2. Fill a saucepan with water and bring to the boil. Add the carrots and parsnips, and cook for 10 minutes. Add the beans and cook for 2 minutes longer. 

  3. Drain the carrots, parsnips and beans and return to the saucepan. Add one cup of water, the vegetable stock cube, turmeric, cumin and coriander, and using a stick blender, blend until desired consistency. Add more water for a thinner soup.

  4. Serve immediately with warm bread, or split between three tubs and leave to cool before refrigerating for the week ahead.

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