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
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
Reviews
Wonderful. Also served with a dollop of yogurt and skipped the milk.
Excellent! Very easy to prepare. Served with big dollop of yogurt as I skipped putting in the milk.
Very good, easily prepared. Had it as first course for company. Big hit. Added hot sauce for following day's leftovers.
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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.
We love, love, love this soup! It is so easy, healthy, and so tasty! Who knew?! Thank you for submitting the recipie.
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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