Taste of Home
Curried Parsnip Soup
TOTAL TIME: Prep: 15 min. Cook: 35 min.
YIELD: 6 servings.
“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
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1 large onion, chopped
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1 large carrot, chopped
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1 tablespoon butter
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1 pound parsnips, peeled and chopped
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2 cans (14-1/2 ounces each) reduced-sodium chicken broth
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1 teaspoon curry powder
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1 cup fat-free milk
Directions
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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.
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2.
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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