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Curried Parsnip Soup

 Curried Parsnip Soup
“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
6 ServingsPrep: 15 min. Cook: 35 min.

Ingredients

  • 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

Directions

  • 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.
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.