Slow Cooker Spiced Parsnip and Carrot Soup

Name: Slow Cooker Spiced Parsnip and Carrot Soup
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Yield: 6
Ingredients: 750 g parsnips, peeled and chopped; 400 g carrots, chopped; 1 onion, chopped; 2 large garlic cloves, crushed or finely grated; 1.5 tbsp curry powder; 1 l vegetable stock; 1 pinch salt and pepper

Warm up with this comforting, velvety smooth spiced parsnip soup made effortlessly in your slow cooker. Earthy root vegetables are infused with mild curry spices for a nutritious and filling meal perfect for chilly days.

Servings6 Portions

Prep Time15 Mins

Cook Time480 Mins

Difficulty

Easy

Ingredients

parsnips, peeled and chopped
750 g
carrots, chopped
400 g
onion, chopped
1
large garlic cloves, crushed or finely grated
2
curry powder
1.5 tbsp
vegetable stock
1 l
salt and pepper
1 pinch

Step-by-Step Instructions

Prepare the vegetables by peeling and chopping the parsnips, carrots, and onion. Place them into the slow cooker basin along with the minced garlic and curry powder. Toss everything together until the vegetables are evenly coated in the spices.

Pour in the vegetable stock and stir well. Season with a pinch of salt and black pepper. Cover with the lid and cook on the low setting for 8 hours (or high for 4 hours) until all the vegetables are completely tender.

Once the cooking time is up, use an immersion blender to blitz the soup directly in the pot until smooth. Alternatively, transfer the mixture to a standalone blender in batches. If the consistency is too thick, stir in a splash of boiled water until you reach your desired thickness.

Taste and adjust the seasoning if necessary. Ladle into warm bowls and serve hot with a final crack of black pepper or a swirl of cream if desired.

Chef's Tips

For a creamier finish, stir in a splash of coconut milk or heavy cream just before serving. This soup is excellent for meal prep as it freezes beautifully; simply let it cool completely and store in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop until piping hot.