Nicci Morris

What’s for dinner? Curry Parsnip and Apple Soup

In Food, Lifestyle, Recipes on September 18, 2009 at 1:09 am

I eat according to the seasons. Food is never more delicious — or more affordable — then when it’s in season. As the days grow shorter and cooler, I crave hearty, spicy foods that warm the soul and the belly. This soup does just that. And it’s incredibly affordable, using simple and inexpensive ingredients to create bold flavors in this nutrient-packed recipe.

You can make this delicious soup even more luxurious by adding a splash of cream at the end. Or you can make it fat-free by leaving out the oil and the butter and using vegetable stock. Remember: It’s all about moderation.

Parsnip soup 1

Photos by Nicci Morris

Tonight, I served it with buttery grilled cheese sandwiches, stuffed with Havarti and thick-cut bacon.

Parsnip soup 2

Curry Parsnip and Apple Soup

2 tablespoons extra virgin olive oil

1 large sweet onion, chopped

1 garlic clove, minced

1 pound parsnips, chopped

2 medium Granny Smith apples, chopped

1 teaspoon cinnamon

1 heaping tablespoon curry powder

¼ teaspoon nutmeg

2 tablespoons honey

2 tablespoons butter

5 cups chicken stock (vegetable stock can be used)

Sea salt and fresh ground black pepper to taste

Optional garnishes:


Apple chips

Sour cream

In a deep pot, heat oil over medium-high heat. Add onion, garlic, parsnip and apple. Sauté mixture until everything is soft and slightly caramelized, about 10 minutes. Add spices and honey. Pour in stock and cover. Simmer until parsnips are tender, about 10-12 minutes.

Using an immersion blender, blend until smooth. Add your garnish of choice. Serve with crusty bread or a sandwich and a salad for a complete meal.


  1. I’m going to try this this evening. OMG?

    • It really is too, too delicious. And I cannot think of a soup that is more perfect on a cool fall day.

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