Easy, Healthy, Fun

Curried Roasted Carrot Parsnip and Lentil Soup

Curried Roasted Carrot Parsnip and Lentil Soup

Curried Roasted Carrot Parsnip and Lentil Soup makes great use of leftovers from your roast dinner. My Paprika Roast Carrots and Parsnips will form the basis of the soup and the lentils will add some filling protein to the mix.

Curried Roasted Carrot Parsnip and Lentil Soup Pin


Olive Oil:

  • Powerful anti-inflammatory antioxidants, which may help reduce the risk of a stroke and heart disease.

Onion and Garlic:

  • Contain prebiotics, which are beneficial to gut health. If your gut is healthy, then it lays great foundations for your overall health.
  • Antibacterial and antiviral.
  • May help boost immune system.


  • Fibre is mainly found in the skin, so do not peel unless the recipe says you should, or you prefer the skin removed.
Stick Blender in Pan of Cooked Soup


  • May help to lower cholesterol.
  • The orange colour is from beta cerotene, which converts to Vitamin A in our bodies.
  • May help improve eyesight in dim light. You never see a rabbit wearing glasses!!


  • High in Vitamin C, which helps with wound healing and improving immune function.
  • High in fibre, so supports healthy digestion.
Virtually Healthy Mums Facebook Group

Red Lentils:

  • Great source of plant protein to help make this lentil soup filling.
  • High in fibre, so supports healthy digestion.
  • Potassium, Magnesium and Folate may help to control blood pressure and cholesterol levels.
  • Calcium for healthy bones.


  • May help lower blood sugar levels.
  • Contains antioxidants which help fight inflammation in the body.
Overhead of Soup in a Bowl With Coriander


  • Store in the fridge for a couple of days and heat thoroughly in a pan.
  • Freeze and heat thoroughly in a pan from frozen, or defrost in the fridge before heating in a pan.

Curried Carrot, Parsnip and Lentil Soup

Curried soup with carrots, parsnips and lentils
0 from 0 votes
Print Rate
Course: Appetizer, lunch
Cuisine: Indian
Keyword: carrots, curry, lentils, parsnips, Soup
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Calories: 138kcal


  • 1 tbsp Olive Oil
  • 1 Potato
  • 150 g Carrot and Parsnips
  • 100 g Dried Red Lentils
  • 1 tbsp Curry powder
  • Fresh Coriander
  • 1 Onion (chopped finely)
  • 2 Vegetable Stock Cube
  • 4 cloves Garlic (crushed or chopped finely)


  • Fry the Onion and Garlic gently in the Olive Oil for a couple of minutes.
    Onions and Garlic Frying in a Pan
  • Add the Potato, Red Lentils and Curry Powder and fry for another minute.
  • Add the Carrots and Parsnips and heat through gently.
    Carrots Parsnips and Lentils Added to the Pan
  • Add Vegetable Stock and bring to the boil.
  • Simmer until the Potato is cooked.
  • Blend with a stick blender until you reach the consistency you prefer.
    Stick Blender in Pan of Cooked Soup
  • Ladle the soup into bowls and sprinkle the Fresh Coriander on top.


Calories: 138kcal | Carbohydrates: 19g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 876mg | Potassium: 298mg | Fiber: 5g | Sugar: 3g