Spicy Parsnip and Carrot Soup

"This is from a Good Housekeeping book called Healthy Eating...very easy to make"
 
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photo by Sarah_Jayne photo by Sarah_Jayne
photo by Sarah_Jayne
photo by kiwidutch photo by kiwidutch
Ready In:
40mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Peel and finely chop the onion. Peel and cut parsnips and carrots into evely sized pieces.
  • 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.
  • Stir in the stock and milk. Season with salt and pepper.
  • Bring to the boil then reduce heat to a gentle simmer. Cook for 15-20 minutes until vegetables are soft.
  • 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.
  • Reheat gently to serve.

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Reviews

  1. 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.
     
  2. 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
     
  3. Yum, so easy & super tasty, the whole family loved it. Thanks for posting!
     
  4. Best soup I have tasted in a long time! Top Marks for this:)
     
  5. 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.
     
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Tweaks

  1. 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.
     

RECIPE SUBMITTED BY

Hi, I'm Sandie. I live in London with my two little kittens (6 months at the moment...May 06)and work as a Finance Administrator in a university department. I love to cook, but live on my own so don't do as much as I used to. Like making cakes particularly. In my spare time I read, I like to go to the theatre and cinema, I make beaded jewellery and do some patchwork & quilting and other needlework. .....Ooh....and, of course, I love to eat out!! <a href="http://www.amazingcounter.com"><img border="0" src="http://c8.amazingcounters.com/counter.php?i=1680318&c=5041267" alt="amazing counters"></a><a href="http://www.1-coupons.com/coupons/kohls.htm">Kohls Coupons</a> <a href="http://s19.photobucket.com/albums/b161/tisht/?action=view¤t=tish1.jpg" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/tish1.jpg" border="0" alt="Recipezaar Challenge 2008"></a> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">
 
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