Vegan Parsnip and Apple Curry Soup Recipe
This comforting Vegan Parsnip Soup with Apples & Curry Spices blends sweet apples and aromatic curry powder with creamy parsnips for a vibrant, flavorful dish. Perfectly spiced and velvety smooth, this soup is ideal for warming up on a chilly day while keeping the meal wholesome and plant-based.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 medium shallot, diced
- 2 leeks, chopped (white and light green parts only)
- 2 cloves garlic, minced
- 2-inch piece ginger, peeled and minced
- 1 tablespoon curry powder
Main Ingredients
- 2 small apples, peeled and chopped (Gala apples are great)
- ⅓ cup roasted cashews
- 2 lbs (908 grams) parsnips, peeled and chopped
- salt and ground black pepper, to taste
Liquids & Flavor Enhancers
- 5 cups vegetable stock, plus extra as needed
- ½ teaspoon Tamari soy sauce
- ½ teaspoon apple cider vinegar
Instructions
- Sauté Aromatics: Place a Dutch oven on the stove over medium heat. Once hot, add the olive oil. Add the diced shallots and sauté until soft and translucent, about 4 minutes.
- Add Leeks: Stir in the chopped leeks and continue to sauté until they are softened, stirring often, about 5 minutes.
- Add Garlic, Ginger & Curry: Add the minced garlic, ginger, and curry powder to the pot. Stir continuously for about 1 minute until fragrant, allowing the spices and aromatics to bloom.
- Add Main Ingredients & Simmer: Add the peeled and chopped apples, roasted cashews, and chopped parsnips to the pot. Season generously with salt and ground black pepper and stir to combine. Pour in the vegetable stock, stir again, and cover the pot. Bring the mixture to a boil, then reduce heat to a simmer. Position the lid slightly ajar and simmer until the parsnips are tender, about 15-20 minutes.
- Blend the Soup: Carefully ladle some of the soup into a vented upright blender and blend on high until completely smooth. This will likely take two batches to blend the entire volume. Return the pureed soup to the Dutch oven.
- Finish & Adjust Seasoning: Stir in the Tamari soy sauce and apple cider vinegar. Taste and adjust seasoning with additional salt, pepper, or vegetable stock to achieve your desired consistency. Bring the soup back to a boil briefly, then serve hot.
Notes
- If you prefer a thinner soup, add more vegetable stock to adjust the consistency after blending.
- Using a vented blender or allowing steam to escape is important to avoid pressure buildup while blending hot soup.
- Roasted cashews add a creamy texture; you can substitute with raw cashews soaked in water if preferred.
- To keep the soup completely smooth, strain after blending if desired.
