Curried Parsnip Soup Recipe
Curried Parsnip Soup Recipe photo by Taste of Home

Curried Parsnip Soup Recipe

Read Reviews
5 4 5
Publisher Photo
“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
TOTAL TIME: Prep: 15 min. Cook: 35 min.
MAKES:6 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Cook: 35 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 cup equals 113 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 513 mg sodium, 20 g carbohydrate, 5 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.


  1. 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.
  2. 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

Reviews for Curried Parsnip Soup

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Oct. 13, 2014

"Very good, easily prepared. Had it as first course for company. Big hit. Added hot sauce for following day's leftovers."

Reviewed Aug. 21, 2012

"This soup was amazing and very easy to make. It looked even prettier than the cartons of ready to eat garden soups from the grocery store! I added a few more shakes of curry because I like things a little on the spicy side but otherwise, did not change a thing. I used fresh ground pepper. I really enjoyed this soup. I think that next time, I will double the recipe, then remove half after blending (before adding the milk) and freeze it for another day. I would be proud to serve this to company at lunch or as an appetizer at supper."

Reviewed Jan. 15, 2012

"We love, love, love this soup! It is so easy, healthy, and so tasty! Who knew?! Thank you for submitting the recipie."

Reviewed Feb. 18, 2010

"This is really excellent! I would never have picked this out but I recently got braces and was looking for pureed soups. The curry gives it a really nice spice, and the parsnips make it very sweet. My husband even loved it!"

Loading Image