Spicy carrot, parsnip and potato soup

(96 ratings)
Spicy carrot, parsnip and potato soup
Spicy carrot, parsnip and potato soup
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This warming spicy carrot, parsnip and potato soup has a hint of cumin and the sharp flavour of coriander, as well as comforting winter vegetables. If perfect for enjoying in the winter months. This delicious soup is filled with warming spice and is sure to keep you fuller for longer. Serve with crusty bread and butter for a really lovely evening treat. And because it cooks in just 20 minutes you can knock this up in no time, with very little warning. Store in an airtight container in the fridge for up to 2 days and reheat thoroughly before serving. This soup can be frozen too, making it ideal for whipping up at the start of the week to see you through busy evenings.


  • 40g (1½ oz) butter
  • 1 small onion, finely chopped
  • 450g (1lb) floury potatoes, eg King Edward, peeled and finely diced
  • 2 large parsnips, peeled and finely diced
  • 3 large carrots, peeled and finely diced
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1.2 litres (2pts) vegetable stock
  • Salt and freshly ground black pepper
  • 4tbsp crème fraiche
  • Fresh herbs, eg coriander, to garnish (optional)

You can serve this spicy soup with chunks of your favourite crusty bread.


  1. In a large pan, melt the butter then gently fry the onion for 5 mins, or until soft.
  2. Add the potatoes, parsnips and carrots and continue to cook, covered for 10 mins over a low heat stirring occasionally.
  3. Stir in the cumin and coriander and cook for 1 min before adding the stock.
  4. Season to taste then bring to the boil, reduce the heat, cover and simmer for 20-25 mins or until the vegetables are tender.
  5. Allow to cool slightly then place in a food processor and whizz until smooth.
  6. Return to the pan and stir in the crème fraiche over a low heat, adjust the seasoning before serving immediately, garnished with the herbs if using.

Like this? You'll love our classic potato soup recipe

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  • 3
(96 ratings)

Your comments

Mike Baker

Lovely. I was suffering from a potato/parsnip/carrot buildup, and this is a great way to use them. Used coconut oil instead of butter, added turmeric and extra cayenne to give it more of a kick, and left out the creme fraiche, still wonderful. Next time I'll add celery, as Joy suggests. Have bookmarked this page!


I made this a good few months ago now and lost the recipe. I've been scouring Google for about two hours now as it was a favourite to make - and eat!So glad I've found it again!


fresh coriander garnish lifts this dish from good to top notch- that sweet earthy boost- i added grated nutmeg near the end- and a suggestion of heat- cayenne- i felt those added a lot-


I actually added quite a bit (based on another recipe), to give it more of an Indian flair. Firstly, I added celery to the veg, as I think celery in soup is delicious! I used olive oil, instead of butter, and omitted the creme fraiche, so it was more like a broth. To the spices I added 1 large, fresh, red chilli, juice of 1 lime & lemon, a thumb size of grated ginger, 1 tbsp balsamic vinegar and 1 tsp sugar. Only takes approx 30mins to cook, most of the time is in the veg prep, as I cut them into very small cubes, so I don't have to bother blending, giving it more texture.

Chris Forbes

Hi again! Just made this bad boy again!! Forgot to mention in my last post about the prep time, it`s total rubbish! From start to finish it took me just shy of two hours!!! By the way, this time i added a 3/4 of a table spoon of chili powder just to give it an extra kick, "propper pukka" Laters Chris

Chris Forbes

Made this for a christmas dinner starter and it turned out amazing!!!! Get this, i have never made/cooked anything before in my life, my wife even says that i could burn water!!!!!! I am well into cooking now! The reason i made this is because, me and the missus went to a really posh hotel for my anual christmas knees up and we were given his as a starter and we both comented on how tasty it was!! Big up the cooking massive!!!!!!!!! Chris Forbes. 30, male, can't cook for toffee!

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