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

    Curried Parsnip Soup. Photo by Baby Kato

    1/3 Photos of Curried Parsnip Soup

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    PaulaG's Note:

    This recipe was printed in the February/March issue of Healthy Cooking. It is being posted by request.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large saucepan, saute onion and carrot in butter until onion is tender. Add parsnips; cook 2 minutes longer.
    2. 2
      Stir in the chicken broth and seasonings; bring to a boil. reduce heat, cover and simmer for 12 to 15 minutes or until parsnips are tender.
    3. 3
      Carefully place the ingredients into blender container and blend until smooth. Return puree to pan. Add a tablespoon of the hot mixture to temper the milk, stir and slowly add milk to soup and heat through.

    Ratings & Reviews:

    • on August 29, 2011

      55

      Wow Paula, wow. This soup is too die for. It's silky, velvety and melts in your mouth, with a big bang of flavor. Made exactly as written, but I had to substitute red curry paste for the yellow powder as I was out. The soup was so quick and easy to make. I will be enjoying this treat often. I finally made a believer out of my husband, with this dish, (that parsnips are good tasting) Thank you for making me look good.

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

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    Nutritional Facts for Curried Parsnip Soup

    Serving Size: 1 (293 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 125.8
     
    Calories from Fat 27
    22%
    Total Fat 3.1 g
    4%
    Saturated Fat 1.5 g
    7%
    Cholesterol 5.9 mg
    1%
    Sodium 189.1 mg
    7%
    Total Carbohydrate 21.0 g
    7%
    Dietary Fiber 4.6 g
    18%
    Sugars 7.5 g
    30%
    Protein 5.4 g
    10%

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