Total Time
1hr
Prep 30 mins
Cook 30 mins

from www.cooksrecipes.com great for using those winter vegetables

Ingredients Nutrition

Directions

  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. Add carrots parsnips and broth. Bring to a boil reduce heat and simmer 30 minutes or until vegetables are tender.
  3. Puree in a food processor in batches until smooth. Return to pot add salt and pepper and heat thoroughly.
  4. Serve garnished with yogurt and parsley.
Most Helpful

4 5

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

4 5

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.

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.