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Creamy Spiced Parsnip Soup

Creamy Spiced Parsnip Soup - recipe card
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This velvety soup transforms humble parsnips into a luxuriously creamy bowl with warm spices like cumin, coriander, and a hint of nutmeg. The parsnips are roasted to caramelize their natural sugars, then blended with vegetable broth and a touch of cream for a silky texture. Perfect as a cozy starter or light meal, especially during fall and winter.

Ingredients

Scale
  • 2 pounds parsnips (about 6 medium), peeled and cut into 1-inch chunks
  • 2 tablespoons olive oil
  • 1 medium onion (about 1 cup), roughly chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 4 cups low-sodium vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • Optional garnish: toasted pumpkin seeds, drizzle of olive oil, or fresh thyme

Instructions

  1. Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss the parsnip chunks with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them in a single layer on the prepared baking sheet.
  3. Roast for 25-30 minutes, flipping halfway, until parsnips are tender and caramelized at the edges. They should pierce easily with a fork and have golden brown spots.
  4. While parsnips roast, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the onion and cook until softened and translucent, about 5 minutes.
  5. Add the garlic, cumin, coriander, nutmeg, and cayenne (if using). Cook for 1 minute, stirring constantly, until fragrant. Be careful not to burn the spices.
  6. Add the roasted parsnips and vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer for 10 minutes to meld flavors.
  7. Remove from heat and let cool slightly. Use an immersion blender to puree the soup until completely smooth, or transfer in batches to a stand blender and puree (be careful with hot liquids).
  8. Return the pureed soup to the pot (if using a stand blender). Stir in the heavy cream and remaining 1/2 teaspoon salt. Warm over low heat until heated through, about 5 minutes. Do not boil.
  9. Taste and adjust seasoning with additional salt and pepper if needed. If soup is too thick, thin with a little more broth or water.
  10. Ladle into bowls and garnish with toasted pumpkin seeds, a drizzle of olive oil, or fresh thyme if desired.

Notes

Storage: Cool completely and refrigerate in an airtight container for up to 4 days. Freezing: This soup freezes well, but the cream may separate slightly upon thawing. Freeze without cream for best results; after thawing, reheat and stir in cream. To freeze, place in freezer-safe containers for up to 3 months. Reheating: Reheat gently on stovetop over low heat, stirring occasionally, until hot. Do not boil. Alternatively, microwave in 1-minute intervals, stirring between, until heated through.

Nutrition

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