4.86 from 14 votes

Curried Parsnip and Coriander Soup

A divinely tasty curried parsnip soup with red chilli, coconut milk and leaf coriander!
Course Appetiser
Cuisine British
Prep Time 10 minutes
Cook Time 44 minutes
Total Time 54 minutes
Servings 6
Author Camilla Hawkins


  • 40 g Butter unsalted
  • 1 tbsp Rapeseed oil
  • 1 Red chilli de-seeded & finely chopped
  • 1 Large garlic clove crushed
  • 1 Large red onion finely chopped
  • 700 g Parsnips roughly chopped
  • 1 tbsp Schwartz Mild Curry Powder
  • ½ tsp Schwartz Ground Cumin
  • 1.2 L Chicken or vegetable stock
  • 35 g Coconut milk powder mixed with 150 ml warm water
  • 15 g Coriander leaves & stalks, chopped
  • Salt & freshly ground pepper
  • Garnish:
  • Extra chopped coriander leaves


  1. Melt the butter and oil in a large pan over a low to medium heat.
  2. Add the chilli, garlic, onion and parsnips mixing well.
  3. Sweat the vegetables under a lid for 10 minutes, stirring a couple of times.
  4. Turn up the heat and add the ground cumin and mild curry powder stirring for a couple of minutes.
  5. Add the stock and seasoning.
  6. Bring to the boil, lower the heat to a simmer and cook under a lid for 30 minutes.
  7. Remove from the heat.
  8. Add the coconut milk and coriander before blending the soup (adjusting seasoning if necessary).
  9. Re-heat and serve with chopped coriander leaves to garnish and flat or crusty bread.