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