Curried Parsnip Soup

Total Time
45mins
Prep
15 mins
Cook
30 mins

This recipe elevates the lowly parsnip into something special--a lovely Fall soup. Although not necessary, you can enrich this soup by adding some light cream just before reheating.

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Ingredients

Nutrition

Directions

  1. Heat the oil and butter in a large pan until the butter has melted.
  2. Add the onion, parsnips,apple and garlic and sauté stirring frequently, for 5-7 minutes, until the vegetables have softened, but not colored.
  3. Add the garam masala and chili powder and cook, stirring constantly, for 30 seconds.
  4. Sprinkle in the flour, mixing well, and cook, stirring constantly for an additional 30 seconds.
  5. Stir in the stock and lemon rind and juice, then bring to a boil.
  6. Reduce the heat and simmer for 20 minutes.
  7. Puree the soup in a blender or food processor, being careful not to splash the hot soup.
  8. Heat the soup through until piping hot.
  9. Season to taste with salt and pepper.
Most Helpful

5 5

I used 3 small apples, 2 BIG garlic cloves, no flour, added 1 cup of red lentils (dahl) and 2 tbs of apple cider vinegar instead of lemon. 7 cups of vegetable stock was used. Once the soup is cooked I added 3/4 cup of soft tofu that was pureed with a handheld blender into a thick cream. Absolutely delicious!

5 5

Only changes I made was no lemon rind, and I forgot the flour (whoops!). This soup came out utterly fantastic. Most soup servings come in disappointingly small portions, however this makes a very generous amount. Delicious, nutritious, and easy to make. It doesn't get any better than this. THANKS!