Spicy Parsnip, Apple & Sweet Potato Soup Recipe

March 18 2024 – Dawn Chapman

Spicy Parsnip, Apple & Sweet Potato Soup Recipe
Spicy Parsnip, Apple & Sweet Potato Soup Recipe
I don’t care if the weather is hot or if it’s cold, there’s nothing quite like a comforting bowl of sweet potato, apple, and parsnip soup. The rich flavours of the sweet potatoes, the hint of sweetness from the apples, and the earthy notes of
the parsnips come together in a delicious harmony that will have your taste buds singing along and asking for an encore. 

Now, imagine pairing this cozy soup with Lazy Daisy’s Bake-at-Home Buttermilk Biscuits still warm from the oven. Our Three Cheese Jalapeño Biscuits are the ultimate sidekick to this creamy soup, giving each spoonful a satisfying crunch and mellow, buttery satisfaction.

Whether you're curled up by the fireplace or hosting a gathering with loved ones, this delicious soup by Kitchen Sanctuary & Lazy Daisy Buttermilk biscuit combo is sure to be a crowd-pleaser that warms both the body and the soul.

I would definitely take the time to add the soup ‘décor’…crisped parsnips, cilantro, chili flakes, sliced lime, toasted peanuts and a drizzle of heavy cream or coconut milk. You’ll feel like you’re five star dining in the comfort of your own home. 

Pair with a medium-dry Riesling or a Californian Chardonnay.


  • 1 tbsp olive oil
  • 1 large onion diced
  • 2 cloves of garlic minced
  • 1 tsp minced ginger
  • 1 ½ tbsp curry powder mild or hotter, depending on your taste
  • 1 large sweet potato peeled and chopped into chunks
  • 2 large parsnips peeled and chopped into chunks
  • 1 eating apple peeled and chopped into chunks
  • 4 heaped tbsp red lentils
  • 400 ml (14 oz) canned coconut milk
  • 600 ml (2 ½ cups) chicken/veg stock 
  • small bunch of coriander (cilantro)
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 lime half of the lime sliced thinly, the other half will be squeezed into the soup


  • 3 tbsp unsalted peanuts roughly chopped
  • 1 tbsp coconut milk (or you can replace with double/heavy cream)
  • 1 tbsp chilli sauce (sriracha or sweet chilli sauce)
  • ½ tsp chilli flakes

Parsnip chips

  • 2 parsnips peeled and sliced length-ways into thin slices
  • 1 tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp pepper



    If you're making parsnip chips, preheat the oven to 190C/375F (fan) and line a baking tray with a silicone liner.


    Heat the oil in a large saucepan over a medium heat. Add the onion and cook for 3-4 minutes until softened.


    Add the garlic, ginger, and curry powder, stir together, and fry for a minute more, until they release their fragrance.
      Let batter sit at least 5 - 10 minutes before cooking 


    Add the sweet potato, parsnip, and apple, and fry whilst stirring for a minute to coat them in the curry mixture. 


    Add the lentils, coconut milk, stock and the stalks from the coriander (cilantro) - we'll save the leaves for garnish later. Bring to the boil, then turn down the heat and simmer gently for 20-25 mins.


    While the soup is simmering, place the sliced parsnips for the soup topping on the baking tray. Drizzle over the 1 tbsp of oil and the ¼ tsp of salt and pepper. Toss together.


    Place the parsnips in the oven for 15-20 minutes (no need to turn) until golden brown. Remove from the oven.


    At this point you can also place the unsalted peanuts for your soup topping in a small frying pan (no oil). Fry over a high heat for 2-3 minutes, stirring often, until browned (be careful, they burn quickly). Transfer to a bowl when browned.


    Take the soup off the heat, add the salt and pepper and the juice of half a lime and carefully blend using a stick blender (or carefully pour into a food processor and blend) until smooth.


    Have a taste and add a bit more seasoning if required. You could also add a bit of water if the soup seems a bit too thick.


    Ladle into bowls, and top with a drizzle of coconut milk (or double/heavy cream) and a drizzle of chilli sauce. Give the sauces a little swirl.


    Place the parsnip crisps on top and sprinkle on the toasted peanuts. Add the coriander (cilantro) leaves, chill flakes, and lime slices, then serve.


    Recipe By: Kitchen Sanctuary