Spicy Parsnip and Carrot Soup

Submitted by Patchwork Dragon

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

 

• Ready In: 40mins
• Ingredients: 8
• Serves: 4

ingredients

• 1 onion
• 450 g parsnips
• 225 g carrots
• 2 tablespoons olive oil
• 1 tablespoon curry powder
• 350 ml vegetable stock
• 300 ml skim milk
• salt and pepper

directions

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.

Reviews

[roym896]

I have made this before. After eating it in Woolacombe one winters afternoon. Fantastic. Only thing I did differently to this recipe was add a little Tabasco sauce.

 

[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

 

[Mandy]

Yum, so easy & super tasty, the whole family loved it. Thanks for posting!

 

[sonyamoran101]

Best soup I have tasted in a long time! Top Marks for this:)

 

[Sarah_Jayne]

This is a really nice and healthy soup! I used a non fat cooking spray instead of the oil and cut the fat down even more but it still tasted great. I made half a batch and had it as part of lunch on two days and it tasted even better after it had been reheated. Made for PAC Spring 2009.