Appetizers / Soups / Salads

Curried Parsnip and Carrot Soup is for Soup.

Curried Parsnip and Carrot Soup takes 3 minutes to prepare.

Curried Parsnip and Carrot Soup takes 25 minutes to cook.

Curried Parsnip and Carrot Soup makes 2 servings.

The ingredients for Curried Parsnip and Carrot Soup are:

2 parsnips (med- to large)
3 large carrots
3 cups vegetable stock / broth
.5 - 1 tsp garam masala dried spice mix

NOTE: If you don't have the mixed spice powder, you can use a mixture of whichever of these you have: cumin, cinnamon, cardamom, coriander, curry powder

Here is how you make Curried Parsnip and Carrot Soup:

Makes 2 large bowls* (main course size) or 3-4 side dish bowls of soup.1. Peel parsnips & carrots, and chop into 2-inch chunks.2. Put veg into a saucepan, and pour enough stock/broth to cover.3. Boil then simmer until veg is tender (about 20miins). Remove from heat to cool a little.4. Blend in a blender or use a hand blender to puree the soup until smooth.5. Put the mixture back into the pan - you may need to add some more stock or water if it's too thick. Make sure you taste it before you add the liquid - it may get too salty if you add more stock.6. Add .5 tsp spice mix, and heat and stir until the spice flavour mellows, around 5mins minimum. Taste and add more if desired.Optional garnish when serving: dollop of yoghurt, sprinkle of paprika, and/or a sprig of coriander (cilantro).* Nutrition information based on 2 large bowls soup per recipe, no garnish.Number of Servings: 2Recipe submitted by SparkPeople user MIKOLA.

The nutritional information for Curried Parsnip and Carrot Soup is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 179.1

• Total Fat: 0.8 g
• Cholesterol: 0.0 mg
• Sodium: 1,494.7 mg
• Total Carbs: 41.6 g
• Dietary Fiber: 8.8 g
• Protein: 3.1 g

Curried Parsnip and Carrot Soup is Indian cuisine.

The dietary needs meet for Curried Parsnip and Carrot Soup is Vegan