Curried Parsnip Soup Recipe

Name: Curried Parsnip Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 T. butter; 1 onion, finely chopped; 1 carrot, grated; 3 parsnips, finely chopped; 2 tsp mild curry powder; 2 tsp cumin (more or less to taste); 5 cups of Campbell's low sodium chicken stock; Salt and pepper; Fresh parsley (or coriander); Light cream (optional)

Servings: persons

2 T. butter
1 onion, finely chopped
1 carrot, grated
3 parsnips, finely chopped
2 tsp mild curry powder
2 tsp cumin (more or less to taste)
5 cups of Campbell's low sodium chicken stock
Salt and pepper
Fresh parsley (or coriander)
Light cream (optional)

1
Melt butter in large saucepan. Add onion, carrot and parsnip.
2
Stir around on a low heat until veggies are well coated with the butter.
3
Add the curry powder and mix well with the veggies. Stir over a low heat
4
for at least two minutes, then add the stock and seasoning.
5
Simmer on a medium to low heat(do not boil) for 30 minutes. Allow to stand for 10 minutes, then puree in a food processor, blender or food mill.
6
Now, garnish with coriander or parsley and a swirl of cream.

883

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 T. butter, 1 onion, finely chopped, 1 carrot, grated, 3 parsnips, finely 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

How did you like this recipe?

Frequently Asked Questions