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recipe image Spiced Carrot and Parsnip Soup with Croutons

Spiced Carrot and Parsnip Soup with Croutons

Spiced Carrot and Parsnip Soup with Croutons

This simple, scrummy spiced carrot and parsnip soup recipe is packed full of good things – Perfect for the whole family. Read more here.

  • Prep time10 minutes
  • Ready In55 minutes


  • 3 tbsp Flora Original
  • 2 slices of sourdough bread, torn into croutons
  • 1 tbsp Sesame seeds
  • 600g carrots and parsnips, roughly chopped
  • 1 onion, roughly chopped
  • 3cm chunk ginger, grated
  • 1 tbsp curry powder
  • 750ml stock
  • Lime wedges, coriander & coconut yogurt, to serve

Nutritional Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Heat the oven to 180C/160C fan. Toss the bread croutons in 2 tbsp of melted Flora and then roll in the sesame seeds. Tip onto a baking sheet and bake for 15 mins, until golden and crisp. Set aside.
  2. Heat the remaining tbsp of Flora in a deep saucepan and add the onion, carrots and parsnips with some seasoning. Cook for 5 mins on a high heat, until beginning to colour, then add the grated ginger and garlic, and the curry powder. Stir to coat all the veggies and cook for 2 mins, then pour in the stock and bring to the boil. Reduce to a simmer and cook for around 15 mins, until the vegetables are completely soft.
  3. Transfer to a blender, in batches if you need to, or use a stick blender. Season to taste, adding a little lime juice If you like. Tip into bowls, add a dollop of coconut yogurt, a scattering of sesame croutons and coriander. Serve immediately.