Why does this recipe call for roasted carrots and parsnips?

Using pre-roasted carrots and parsnips in this soup deepens their natural sweetness and adds a rich, complex flavor that wouldn't be present with raw vegetables.

What is the role of applesauce in this vegan soup?

Unsweetened applesauce is incorporated into the soup to naturally enhance its sweetness and contribute to the smooth, velvety texture without the need for dairy.

How can I thin out the Curried Carrot and Parsnip Soup if it's too thick?

If your soup is too thick after blending, simply add a little extra vegetable broth, a tablespoon at a time, until it reaches your desired consistency.

How should I store leftover Curried Carrot and Parsnip Soup?

Store any leftover Curried Carrot and Parsnip Soup in an airtight container in the refrigerator for up to 3-4 days, or freeze it for up to 1 month for longer storage.

4.9K Views 11 years ago

Curried Carrot and Parsnip Soup
[Vegan]

LL By: Lisa Lotts

Author Bio

Lisa is a South Florida-based food blogger who derives inspiration from a diverse family food background,... Read More

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A warm bowl of smooth, vibrant orange Curried Carrot and Parsnip Soup, ready to be served, showcasing its creamy texture.

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Curried Carrot and Parsnip Soup [Vegan, Gluten-Free]

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This flavorful soup is a great way to give new life to any leftover roasted veggies you might have -- it's creamy with a little heat from the curry powder and makes a terrific meal alongside some crusty bread and a simply dressed green salad.

Ingredients You Need for Curried Carrot and Parsnip Soup [Vegan]

2 cups roasted carrots and parsnips
2 cups vegetable stock, divided
1 cup unsweetened applesauce
1/2 onion, cut into large dice
1/4 teaspoon curry powder (I used hot curry for some spice, but you can use sweet curry as well)
1 tablespoon olive oil

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How to Prepare Curried Carrot and Parsnip Soup [Vegan]

In a small saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until onion is tender, about 3-4 minutes. Sprinkle on the curry powder and stir to combine. Cook the onion mixture for an additional minute until warm and fragrant. Add 1/2 cup vegetable broth and cook for an additional 2-3 minutes until onions are softened. Set aside.
In a blender add the leftover roasted vegetables and the remaining broth. Puree until smooth. Add the applesauce and blend again to combine. Add the curried onions and process until smooth. If soup is too thick add a little vegetable broth to thin it out.
Pour the soup into a saucepan and warm over medium heat. Serve.