Curried Parsnip Soup
2
People talking
This recipe was printed in the February/March issue of Healthy Cooking. It is being posted by request.
- Ready In:
- 50mins
- Serves:
- Units:
2
People talking
ingredients
- 1 large onion, chopped
- 1 large carrot, chopped
- 1 tablespoon butter
- 1 lb parsnip, peeled and chopped
- 2 (14 1/2 ounce) cans reduced-sodium chicken broth
- 1 teaspoon curry powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 cup nonfat milk
directions
- In a large saucepan, saute onion and carrot in butter until onion is tender. Add parsnips; cook 2 minutes longer.
- Stir in the chicken broth and seasonings; bring to a boil. reduce heat, cover and simmer for 12 to 15 minutes or until parsnips are tender.
- Carefully place the ingredients into blender container and blend until smooth. Return puree to pan. Add a tablespoon of the hot mixture to temper the milk, stir and slowly add milk to soup and heat through.
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Wow Paula, wow. This soup is too die for. It's silky, velvety and melts in your mouth, with a big bang of flavor. Made exactly as written, but I had to substitute red curry paste for the yellow powder as I was out. The soup was so quick and easy to make. I will be enjoying this treat often. I finally made a believer out of my husband, with this dish, (that parsnips are good tasting) Thank you for making me look good.Reply
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This recipe was printed in the February/March issue of Healthy Cooking. It is being posted by request.
