My gluten free spiced parsnip and carrot soup showcases some of this season’s finest veggies and is cheap and easy to make. The use of curry powder gives a very subtle, favoursome spice to this soup, which is absolutely mild and won’t put off those who dislike spice. Of course, if you are a spice fan try sprinkling some chilli flakes on top when you serve this soup to give it an extra kick!
I make this soup lovely and thick, but could can easily add more water if you want to stretch it out to 8+ portions, or serve some extra gluten free bread on the side.
Spiced Parsnip & Carrot Soup (Serves 6)
- 25g butter
- 2 medium white onions, rough chunks
- 2 fat cloves garlic
- 1 tbsp medium curry powder (check gluten free)
- 500g carrots
- 400g parsnips
- 1 litre gluten free veggie stock
- 200ml whole milk
- Take a large saucepan, roughly chop the onion and fry in a small drizzle of olive oil and the butter until the onion has started to soften (5 minutes). Peel the garlic cloves and crush them flat with the side of a large knife. Add them to the pan with the onion and fry on a medium heat for 2 minutes.
- Add the curry powder to the onion and garlic and cook for a couple of minutes until you start to get fragrant aromas.
- Peel the carrots and parsnips and chop into small chunks before adding them to the saucepan – stir well to mix.
- Now add the veggie stock and bring to the boil. Then turn the heat down to a gentle simmer, place the lid on the pot and leave to cook for 45 minutes until the carrots and parsnips are super soft.
- Using a hand blender stick, blitz the soup to turn it into a smooth puree. Add 200ml whole milk, warm the soup gently on the stove and season to taste. You may wish to add a little extra water to the soup if you prefer a thinner consistency, but I like a nice thick hearty soup :). Serve in big bowls with gluten free bread for dipping.
If you enjoyed this gluten free recipe why not try one of my other tasty soups: