I love making soup. As well as feeling virtuous for making something homely and healthy, it usually gives me the opportunity to use up the wizened old pieces of veg that are knocking about. I’m sure they sit there (in my little world where I believe vegetables have feelings), thinking they’ve got no chance of being picked compared to the handsome crunchy specimens they’re sharing a shelf with. However the sad fact is, those pieces will probably sit there until they’re wrinkled and waiting to be made into soup too. I really must improve my stock rotation! This one was adapted from a puree I used to make my kids when they were tiny. It’s nice and filling, so you don’t even need to serve it with bread for a full and satisfied belly. First we fry a chopped onion in a little oil until softened. Then we add in garlic, ginger and curry powder and fry again until they release their fragrance. Next in goes sweet potato, parsnips and apple (for a nice touch of sweetness), followed by red lentils, coconut milk, stock and coriander (cilantro) stalks. Simmer that all together for 20-25 minutes, then turn off the heat and season with salt, pepper and the juice of half a lime. Blend carefully with a stick blender. Now you could serve it as it is, or with a sprinkling of coriander and a drizzle of lime juice….. But let’s make this soup into jaw-dropping wow soup. You with me? In addition to the coriander and lime juice, we’re talking:
Crispy roasted parsnip slices (instructions on how to make these are included in the recipe. They’re SO good! Make extra, so you can continue to nibble on them for the rest of the day). Chopped up toasted peanuts a drizzle of coconut milk or double/heavy cream A drizzle of chilli sauce (sriracha or sweet chilli sauce) Chill flakes Lime slices
Bliss.
Can I make it ahead?
Yes, you can make this soup ahead. Make the soup (without the toppings), then quickly cool, cover and refrigerate for up to 2-3 days. Reheat in a pan until piping hot before serving. You may need to add a splash of water or stock to loosen it up a little when reheating, as it will thicken as it cools.
Can I freeze it?
Yes! Make the soup, then quickly cool, cover and freeze. Defrost overnight in the refrigerator. Reheat in a pan until piping hot before serving. You may need to add a splash of water or stock to loosen it up a little when reheating, as it will thicken as it cools.
Can I make it gluten free?
Yes - use gluten free stock and you’re good to go!
The Spicy Parsnip and Sweet Potato Soup Video:
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The Spicy Parsnip and Sweet Potato Soup Recipe:
This post was first published in January 2014. Updated in December 2019 with recipe improvements, new photos, tips and video. Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
