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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
  • Total Time
    Prep: 15 min. Cook: 35 min.
  • Makes
    6 servings

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.
Nutrition 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.

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Reviews

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Average Rating:
  • Marisa
    Nov 9, 2020

    Wonderful. Also served with a dollop of yogurt and skipped the milk.

  • ronaldminks
    Nov 1, 2019

    Excellent! Very easy to prepare. Served with big dollop of yogurt as I skipped putting in the milk.

  • habenaroman
    Oct 13, 2014

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

  • kjirste777
    Oct 14, 2012

    No comment left

  • Sylvester90
    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.

  • sharmilita
    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.

  • kristiracines
    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!

  • stargazerlil
    Feb 9, 2010

    No comment left