I love parsnips. I particularly like their inherent sweetness which works so well when they’re roasted. In fact, parsnips are so sweet that they were used to sweeten recipes in Europe long before cane sugar was ever introduced to our shores. However, the sweetness of parsnips also works really well in savoury soup, such as this cream of parsnip soup.
Now that the days are getting colder I have a hankering to have soup for lunch on a regular basis. There’s nothing like a good steaming hot bowl of soup to warm you up from the inside out, especially when it’s accompanied with a generous smattering of crispy well-seasoned croutons, so this curried carrot soup really hits the mark for me.