Curried Parsnip Soup Recipe

5 4 5
Curried Parsnip Soup Recipe
Curried Parsnip Soup Recipe photo by Taste of Home
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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
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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.
Originally published as Curried Parsnip Soup in Healthy Cooking February/March 2010, p53

Nutritional Facts

1 cup: 113 calories, 2g fat (1g saturated fat), 6mg cholesterol, 513mg sodium, 20g carbohydrate (9g sugars, 5g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 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
  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

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Reviews forCurried Parsnip Soup

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MY REVIEW
habenaroman User ID: 7905288 128919
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."

MY REVIEW
Sylvester90 User ID: 5984649 142121
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."

MY REVIEW
sharmilita User ID: 6418177 142925
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."

MY REVIEW
kristiracines User ID: 2843872 62838
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!"

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