Curried Carrot, Parsnip and Orange Soup

Made this up this morning as I thought the orange would make a nice combination with these ingredients – and it was! This allows plenty for the freezer for nutritious quick lunches as it makes 7-8 portions. Takes about 1 hour. While you are waiting for it to cook, do some easy arm exercises.


Curried carrot, parsnip and orange soup




2 tbsp vegetable oil

1kg carrots

500g parsnips

2 largish onions

4 cloves garlic

1 tsp coriander

1/2 tsp each of ground ginger, nutmeg, lemongrass, turmeric, nutmeg

Zest and juice of 1 orange

1500ml vegetable stock

salt and pepper to taste

  1. Place the oil into a large pan. While heating, thinly slice the onions. Fry onions on a medium heat stirring regularly. Finely chop the garlic and add to the mixture turning to a low heat. Add all the spices and stir so everything is well coated.
  2. While the onions are sweetening nicely (add a little water from time to time to prevent them sticking to the base of the pan), peel and slice the carrots and parsnips. Add them to the mixture in the pan. The advantage is that the longer you take to chop, the sweeter your onions will be.
  3. Add the orange zest, stir, then add the stock. Bring to the boil.
  4. Boil gently for around 35-40 mins or until the carrots and parsnips are starting to go soft.
  5. Use a stick blender to blend some of it together but keeping whole bits of vegetables. I like to have this as a half-blended soup so there are chunky bits but the soup is thickened by the carrots and parsnips.
  6. Eat.


I find this soup quite filling but there is nothing wrong about adding some crusty bread or croutons!

Let me know if you try it and what you think of it!

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