Curry Soup With Parsnips Recipe

Name: Curry Soup With Parsnips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 garlic clove, crushed; 1 onion, chopped; 1 teaspoon cumin; 1 teaspoon ground coriander; 4 parsnips, chopped; 2 teaspoons medium curry paste; 2 cups chicken stock or 2 cups vegetable stock; 2 cups milk; 4 tablespoons sour cream; 2 tablespoons lemon juice; salt and pepper

Servings: persons

2 tablespoons butter
1 garlic clove, crushed
1 onion, chopped
1 teaspoon cumin
1 teaspoon ground coriander
4 parsnips, chopped
2 teaspoons medium curry paste
2 cups chicken stock or 2 cups vegetable stock
2 cups milk
4 tablespoons sour cream
2 tablespoons lemon juice
salt and pepper

1
In a large sauce pan, fry the garlic and onion in butter for 5 minutes.
2
Add the spices and cook for 2 more minutes.
3
Stir in the parsnips, being sure to get them coated in the butter.
4
Then stir in the curry paste.
5
Finally, add the stock.
6
Cover and simmer for 15 min, or until the parsnips are done.
7
Using a stick blender, blend the soup until it is smooth.
8
Add the milk and heat gently for 2 minutes.
9
Stir in 2 tbsp of sour cream and the lemon juice.
10
Season with salt and pepper to taste.
11
Serve with the rest of the sour cream scooped on top.

406

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: 2 tablespoons butter, 1 garlic clove, crushed, 1 onion, chopped, 1 teaspoon cumin, and more.

Yes, Curry Soup With Parsnips 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.

Curry Soup With Parsnips

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