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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 Rita~

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Geema's Note:

    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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    Units: US | Metric


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

    Ratings & Reviews:

    • on October 15, 2011


      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!

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    • on January 14, 2009


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 09, 2008


    Read All Reviews (5)


    Nutritional Facts for Curried Parsnip Soup

    Serving Size: 1 (104 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 103.1
    Calories from Fat 58
    Total Fat 6.4 g
    Saturated Fat 2.3 g
    Cholesterol 7.6 mg
    Sodium 32.8 mg
    Total Carbohydrate 11.8 g
    Dietary Fiber 1.8 g
    Sugars 6.2 g
    Protein 0.8 g

    The following items or measurements are not included:


    vegetable stock

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