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Flora Recipes

Spiced Carrot and Parsnip Soup with Croutons


  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.


  • 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

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