Winter Warmer Soup

When the weather turns chilly, there’s nothing quite as comforting as a steaming bowl of homemade soup. My winter warmer soup is packed with seasonal vegetables like carrots, parsnips, and sweet potatoes, making it the perfect way to use up any leftovers from Christmas dinner or a big Sunday roast. With a hint of turmeric, a kick of chilli flakes, and a creamy, velvety texture, this soup is not only rich in flavor but also wonderfully warming—just what you need to chase away the winter cold.

This recipe is a fantastic option for batch cooking, and its blend of hearty root vegetables and warming spices makes it a feel-good dish that’s both nourishing and filling. Whether you’re curled up on the sofa after a frosty walk or entertaining guests, this soup is sure to become a winter favourite..

Health Benefits of Winter Warmer Soup

Not only is this soup comforting, but it’s also loaded with nutrients that support your health during the colder months:

• Carrots and parsnips are rich in vitamin A and antioxidants, which promote healthy vision, skin, and immune function. Their natural sweetness balances the spices beautifully.
• Sweet potatoes are a powerhouse of fiber, vitamin C, and beta-carotene, supporting digestion, immune health, and skin repair.
• Garlic is known for its immune-boosting properties, helping fight colds and flu—ideal for winter wellness.
• Turmeric, with its anti-inflammatory and antioxidant benefits, is great for reducing inflammation and supporting joint health.
• Chilli flakes add heat to warm you up and may help boost metabolism and support digestion.
• Honey, used in roasting, adds natural sweetness and is packed with antibacterial properties, soothing sore throats and boosting immunity.

By combining these nutritious ingredients, this soup delivers both warmth and health benefits, helping to fight off winter blues and keep you energized.

Why You Should Make This Soup at Home

Homemade soups like this one are a fantastic alternative to shop-bought versions, which can be high in salt, preservatives, and added sugars. Making it yourself means you control the ingredients, ensuring it’s free from unnecessary additives while being packed with fresh, seasonal produce.

It’s also a versatile recipe—if you want to add more depth, toss in some roasted butternut squash or red peppers, or sprinkle with your favourite pan toasted seeds for crunch. For a festive twist, you can even add chestnuts, echoing the flavours’ of Christmas stuffing.

Best of all, this soup can be made ahead and frozen, perfect for meal prep or busy weeks when you need something quick and warming.

Why This Soup Stands Out

This winter warmer soup is more than just a quick meal—it’s a celebration of seasonal vegetables and simple ingredients. Roasting the vegetables first deepens their flavour, adding natural sweetness and richness that pairs beautifully with the earthy turmeric and warming chilli. The addition of garlic roasted in its skin infuses the soup with a mellow, caramelized flavour that ties everything together.

It’s the perfect recipe to make the most of winter produce, particularly if you have leftover vegetables from Christmas dinner. The vibrant orange hue from the carrots, parsnips, and sweet potatoes also makes it a cheerful addition to dreary winter days.

Winter Warmer Soup

Recipe by TheFeelGoodCookCourse: SoupsDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

250-300

kcal

Ingredients

• 3 large carrots, peeled

• 3 large parsnips, peeled

• 4 medium sweet potatoes, pierced for roasting

• 1 whole bulb of garlic, top sliced off and wrapped in foil

• 500ml (2 cups) chicken or vegetable stock (adjust for desired consistency)

• 1 tbsp turmeric

• Dried chilli flakes, to taste

• Salt and pepper, to taste

• 1 tbsp honey, for roasting

• Cream or milk (dairy or plant-based), for thinning the soup

• Pan toasted seeds and chili oil for garnish

Directions

• Prepare the vegetables
  Preheat your oven to 180°C (350°F). Peel and chop the carrots and parsnips, then pierce the sweet potatoes with a fork. Cut the top off the garlic bulb, drizzle with olive oil, and wrap it in foil. Spread the carrots, parsnips, and sweet potatoes on a baking tray, season with salt and pepper, and drizzle with honey. Roast everything for 35-40 minutes until tender and nicely caramelized.
• Simmer with stock
  Once roasted, remove the garlic cloves from their skins. Add all the roasted vegetables to a large pot along with 500ml of stock. Bring to a simmer and cook for 10 minutes, allowing the flavours to meld.
• Blend until smooth
  Use a stick blender or food processor to blend the soup until smooth. Add more stock if needed to adjust the consistency.
• Add spices and cream
  Stir in the turmeric, chilli flakes, and additional salt and pepper to taste. Thin the soup with cream or milk until you reach your desired richness.
• Toast the seeds and garnish
  Heat a small, dry pan over medium heat and toast the mixed seeds for 2-3 minutes until fragrant and lightly golden. Drizzle the finished soup with a little chilli oil and sprinkle the toasted seeds on top before serving.