Total Time
Prep 10 mins
Cook 50 mins

Fragrant and spicy. Kick it up with a little cayenne pepper, if you dare.

Ingredients Nutrition


  1. Place all ingredients in a large pot and bring to a boil over med-high heat.
  2. Reduce heat, cover, and simmer, for 50-60 minutes, or until vegetables are tender to your liking (best to check the celery since it is the toughest).
  3. Serve garnished with a sprinkling of ground red pepper, if desired.
Most Helpful

5 5

This was simply divine! Sackville Girl (Friedel) sent me some gorgeous curry powder in a package swap and it really was the start of this soup! I'm on a diet that doesn't allow carrots and parsnips, but I added a can of chickpeas and lots and lots of coriander. I made another batch the next day and froze it in small Tupperware containers to take into the office. Thanks for my new favorite, Sue L!

5 5

This is SOUPER soup The recipe does not say the amount of turnip so I diced a small one apprx 1 1/2 cups. There is just the right amount of curry - tasty but not overwhelming. I used 2 cups of low sodium chicken stock and three cups water. I found after cooking the soup for apprx 2 hour nearly fully covered it had reduced considerably leaving it too heavy with veggies and not enough stock so I added 2 additional cups of water. - this did not make the soup watery at all. We had two bowls for lunch and there are another 5 servings that I am putting in the freezer for those cold days ahead Thanks Sue for yet another winner. This recipe stays with my all time favorite soups