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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 257.8
  • Total Fat: 8.2 g
  • Cholesterol: 10.8 mg
  • Sodium: 630.8 mg
  • Total Carbs: 35.9 g
  • Dietary Fiber: 5.7 g
  • Protein: 11.3 g

View full nutritional breakdown of Carrot Parsnip Soup calories by ingredient
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Carrot Parsnip Soup

Submitted by: KATEOB2

Introduction

This is a recipe from Gorgeously Green. This is a recipe from Gorgeously Green.
Number of Servings: 4

Ingredients

    1 tbsp olive oil

    1 medium onion, chopped

    3 celery stalks, finely chopped

    1/2 tsp curry powder

    1 tsp grated fresh ginger

    Salt and freshly ground black pepper

    4 medium carrots, peeled and chopped

    2 medium parsnips, peeled and chopped

    6 cups vegetable or chicken broth (or stock made from bouillon cubes)

    4 tsp sour cream (optional)

    Handful of chopped fresh parsley


Directions

Heat the olive oil in a large saucepan over medium heat. Add the onion and celery and sauté until softened, about 5 minutes. Add the ginger and curry powder and cook for 1 minute. Season with salt and pepper to taste and add the carrots and parsnips. Sauté for another 3 to 4 minutes, then add the stock. Cover the pan, bring to a simmer, and simmer for 30 minutes. Remove from the heat and cool for 10 minutes. Using an immersion blender, blend the soup until very smooth. Ladle into warmed soup bowls and top each with 1 teaspoon sour cream, if using. Garnish with the parsley.

Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user KATEOB2.






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