Spicy Parsnip and Carrot Soup

READY IN: 40mins
Recipe by Patchwork Dragon

This is from a Good Housekeeping book called Healthy Eating...very easy to make

Top Review by Sherry Belle

I had no idea what to expect with this recipe because I'm not accustomed to buying or preparing parsnips. I loved it. I decided to cut this recipe in half and I added 1 Tblsp dried parsley and 1 tsp Seasoning salt. I threw everything in a crock pot. Thank you for contributing to my collection of fabulous recipes. Sincerely, Sherry Belle

Ingredients Nutrition


  1. Peel and finely chop the onion. Peel and cut parsnips and carrots into evely sized pieces.
  2. Heat the oil in a saucepan and add the vegetables, coat with oil,and cook for a few minutes until they start to soften. Add the curry powder and cook, stirring, for a minute.
  3. Stir in the stock and milk. Season with salt and pepper.
  4. Bring to the boil then reduce heat to a gentle simmer. Cook for 15-20 minutes until vegetables are soft.
  5. Allow to cool a little, and then puree in a blender or food processor until smooth. If it's too thick for your liking add more stock.
  6. Reheat gently to serve.

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