Curried Parsnip and Apple Soup

Makes 6 servings


  • 2 Tbsp. extra virgin olive oil
  • 1/2 large, white onion, diced
  • 5 parsnips (about 2 pounds total), peeled and roughly chopped
  • 3 tart apples (about 1 pound), peeled, cored and roughly chopped
  • 1 medium potato
  • 6 cups organic vegetable broth
  • 2 tsp. curry powder
  • 1 tsp. ground cumin
  • 1 tsp. fine sea salt
  • 1/2 tsp. fresh ground black pepper
  • 1/2 cup coconut milk
  • Fresh chives, diced (for serving)


  1. Heat oil in large Dutch oven over medium high heat. Add onion and cook until onion is softened but not brown. Add parsnips, apples and potato. Stir to combine.
  2. Cover pan and reduce heat. Cook for about 10 minutes, stirring occasionally until apples are soft. Add broth and spices. Bring to a boil.
  3. Cover and reduce heat. Simmer for 35-40 minutes until parsnips are soft enough to be broken up by a spoon.
  4. Puree soup using immersion blender or pour soup into stand-up blender, in batches, until all is evenly pureed. Return to Dutch oven.
  5. Whisk in coconut milk. Taste and adjust seasonings if needed. Serve warm, with a scattering of chives on top.

Photo credit: Christina Nifong

Recipe inspired by Cooking With Curls

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