Curried Parsnip Soup Recipe

Name: Curried Parsnip Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons oil; 2 onions, chopped; 2 stalks celery, thinly sliced; 1 piece gingerroot, about 1/2 inch, quartered, don't bother peeling; 2 garlic cloves, minced; 2 tablespoons good curry paste (I like Pataks or Sharwoods) or 1 tablespoon curry powder (I like Pataks or Sharwoods); 1 teaspoon turmeric (optional); chili flakes, to taste (optional); 2 bay leaves; 1 12 lbs parsnips, peeled and roughly chopped; 6 cups vegetable stock (or water and a veggie bouillon cube ); salt and pepper

Servings: persons

3 tablespoons oil
2 onions, chopped
2 stalks celery, thinly sliced
1 piece gingerroot, about 1/2 inch, quartered, don't bother peeling
2 garlic cloves, minced
2 tablespoons good curry paste (I like Pataks or Sharwoods) or 1 tablespoon curry powder (I like Pataks or Sharwoods)
1 teaspoon turmeric (optional)
chili flakes, to taste (optional)
2 bay leaves
1 12 lbs parsnips, peeled and roughly chopped
6 cups vegetable stock (or water and a veggie bouillon cube )
salt and pepper

1
In a large, heavy pot, heat oil and saute onions and celery until softened, about four minutes.
2
Add ginger, garlic, curry chili flakes and turmeric, cook two minutes more.
3
Add parsnips, bay leaves and stock.
4
Bring to a boil, reduce heat and simmer, covered, until the parsnips are very soft, about 45 minutes.
5
Remove bay leaves and ginger chunks.
6
Puree with a stick blender (or in batches in a food processor).
7
If it does seem too thick, add a little broth or water.
8
Adjust salt and pepper to taste.

247

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons oil, 2 onions, chopped, 2 stalks celery, thinly sliced, 1 piece gingerroot, about 1/2 inch, quartered, don't bother peeling, and more.

Yes, Curried Parsnip Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Parsnip Soup

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