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I must confess I wasn't sure how peppery this would be, and I wasn't exactly sure what was meant by "red chili powder." So I added a finely chopped jalepeno pepper, and I used ground ancho chili powder. Wow! Quite a wallop of spiciness. But tasty. I also used a little less of both the oil and butter to save on fat calories. I used my stick blender to puree. The soup has a nice blend of sweetness from the parsnips and spiciness from the peppers. Very satisfying and very few calories. Thanks JanRoundOz.

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windhorse23 September 16, 2007

easy to make and agree with the previous review that flour was not needed

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johnmichael.waddell December 13, 2005

This is a spectacular recipe....we loved it! I thought I made it exactly as called for, but realize on re-reading it, that I forgot the flour. I am just as glad, because pureeing it thickens it up enough. It's a great blend of flavours.

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mabers June 26, 2004
Curried Parsnip Soup