“My mum used to make this recipe at home in England, where parsnips are more widely used than here. It’s very aromatic and has a nice bite from the curry and pepper.” Julie Mathieson – Bristol, Tennessee
- 1 large onion, chopped
- 1 large carrot, chopped
- 1 tablespoon butter
- 1 pound parsnips, peeled and chopped
- 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 1 teaspoon curry powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup fat-free milk
- In a large saucepan, saute onion and carrot in butter until onion is tender. Add parsnips; cook 2 minutes longer. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until parsnips are tender.
- Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan; stir in milk and heat through. Yield: 6 servings.
Originally published as Curried Parsnip Soup in Healthy Cooking February/March 2010, p53
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