Carrot and Parsnip Soup Recipe

The recipe of this soup is full of healthy vegetables and for that it’s very lovely and sweet and you and your child would love the curry flavor in it.


  1. 1 large onion;
  2. 500g carrots;
  3. 500g parsnips;
  4. 1 leek;
  5. 1 spoon olive oil;
  6. 1 spoon mild curry powder;
  7. 2 chicken or vegetable stock cubes;
  8. 100g red lentils;


First peel of and chop the onion, leek, parsnips and the carrots. Then heat the oil in a large saucepan. Put and gently fry the onion for 2 minutes until starting to soften and after that add to the saucepan the chopped carrots, parsnips and leek. Sprinkle over the curry powder and red lentils and stir to mix in. Crumble the stock cubes into the saucepan and add 1 litter of hot water, then stir well until the stock cubes have completely dissolved. Cover the saucepan with a lid and let it cook for 20 minutes until the vegetables are cooked through and soft. When it’s cooked, take the lid off and let the soup to cool a little. After that whizz it until smooth with a stick blender. You can decorate the soup with coriander leaves and cheese on toast by choice.



  • Vegetable stock cubes work just well if you like to have a vegetarian soup meal.

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