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 tbsp butter; 1 onion, chopped; 11 oz (300g) parsnips, chopped; 1 carrot, chopped; 1 baking potato, peeled and chopped; 2 tbsp all-purpose flour; 2 tbsp mild curry powder; 4 1/2 cups chicken or vegetable stock; Salt and freshly ground black pepper; Creme fraiche, for serving; Chopped parsley, for serving

Servings: persons

3 tbsp butter
1 onion, chopped
11 oz (300g) parsnips, chopped
1 carrot, chopped
1 baking potato, peeled and chopped
2 tbsp all-purpose flour
2 tbsp mild curry powder
4 1/2 cups chicken or vegetable stock
Salt and freshly ground black pepper
Creme fraiche, for serving
Chopped parsley, for serving

1
Melt the butter in a saucepan over a medium heat.
2
Add the onion and cook, stirring frequently, until softened.
3
Add the parsnips, carrot, and potato.
4
Sprinkle in the flour and curry powder and stir for 2 minutes.
5
Gradually stir in the stock.
6
Turn up the heat and bring to a boil.
7
Reduce the heat to low.
8
Cover and simmer gently for 40 minutes, or until the vegetables are tender.
9
Turn the heat off, uncover, and allow the soup to cool slightly.
10
Puree the soup into a blender or food processor.
11
Season with salt and pepper.
12
Pour back into the pot and reheat before serving.
13
To serve, ladle into bowls.
14
Top each with a swirl of creme fraiche and a sprinkle of chopped parsley.

588

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 11 ingredients. The key ingredients include: 3 tbsp butter, 1 onion, chopped, 11 oz (300g) parsnips, chopped, 1 carrot, chopped, 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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