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    You are in: Home / Recipes / Carrot Parsnip Soup Recipe
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    Carrot Parsnip Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Chef #205319's Note:

    from great for using those winter vegetables

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    Units: US | Metric


    1. 1
      Heat oil in a stockpot over medium-low heat. Add onion and cook 10-12 minutes stirring occasionally. Add curry powder and cook one more minute stirring constantly.
    2. 2
      Add carrots parsnips and broth. Bring to a boil reduce heat and simmer 30 minutes or until vegetables are tender.
    3. 3
      Puree in a food processor in batches until smooth. Return to pot add salt and pepper and heat thoroughly.
    4. 4
      Serve garnished with yogurt and parsley.

    Ratings & Reviews:

    • on October 06, 2006


      Very simple to make, with a lovely, sweet taste and a good kick from the chilli! Will be making this often.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 03, 2006


      Made this last night - to use up the parsnips and carrots left from Christmas. A very tasty soup - the sweetness of the vegetables is complimented wonderfully by the curry powder.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 27, 2005

      This recipe sounds lovely and I plan on trying this soup in the week. Thanks for sharing. I love parsnips and sometimes forget how good they truly are.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Carrot Parsnip Soup

    Serving Size: 1 (183 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 128.2
    Calories from Fat 40
    Total Fat 4.5 g
    Saturated Fat 1.0 g
    Cholesterol 2.9 mg
    Sodium 221.6 mg
    Total Carbohydrate 20.9 g
    Dietary Fiber 5.5 g
    Sugars 8.4 g
    Protein 2.4 g

    The following items or measurements are not included:

    vegetable broth

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