Monsoon Curried Parsnip Soup

4 Servings

Parsnips are an underrated root vegetable! Best picked after a frost they have a lovely sweetness that really comes out when roasted. We served this soup at one of Salt Spring’s Sip & Savour events.

This recipe works well really with any Monsoon Coast spice blend. We love Moghul Curry, Kowloon Curry, Moroccan La Kama. For a HOT curried soup try Tobago Habanero Curry or Durban Curry.


3 medium parsnips, peeled & chopped

1 medium carrot, peeled & chopped

4 TBL olive oil

2 tsp your favourite Monsoon Coast Curry

Salt to taste

2 TBL butter

½ small onion, chopped

2 more tsp of your favourite Monsoon Coast spice.

1 TBL grated fresh ginger

2 cloves garlic, minced

1 small apple, peeled, cored and chopped

2 cups vegetable stock

½ cup coconut milk

salt and pepper to taste

Squeeze of lemon to finish



Preheat oven to 425°F.


In a large bowl, mix together olive oil, 2 tsp Monsoon Coast Curry and a pinch of salt.


Toss parsnips, carrots and apple with the oil mixture. Place on a parchment lined baking sheet and bake for 20-25 minutes until soft but not fully cooked.


Melt butter in a saucepan over medium-low heat.


Add onion and sauté for 10 minutes.


Add 2 tsp Monsoon Coast Curry


Add garlic and ginger and cook another 2 minutes.


Add roasted vegetables and apples. stir to combine.


Add vegetable stock. Bring to a simmer, season, cover and cook 20-25 minutes until vegetables are cooked tender. Puree with a hand blender.


Adjust salt and pepper to taste.


Stir coconut milk in and heat through. Thin with a little water if needed.