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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 167.4
  • Total Fat: 2.5 g
  • Cholesterol: 1.7 mg
  • Sodium: 1,076.9 mg
  • Total Carbs: 29.7 g
  • Dietary Fiber: 6.0 g
  • Protein: 8.8 g

View full nutritional breakdown of carrot parsnip soup calories by ingredient
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carrot parsnip soup

Submitted by: KARACITA

Introduction

Apples lend sweetness to this filling, lowfat winter soup. Great first course. Apples lend sweetness to this filling, lowfat winter soup. Great first course.
Number of Servings: 6

Ingredients

    4 lg. carrots, washed, peeled, cut into 1" chunks
    2 lg. parsnips, washed, peeled, cut into 1" chunks
    4 med. apples, washed, peeled, sliced
    3 cloves minced garlic
    4 c. chicken (or vegetable) broth
    salt and pepper to taste
    water

Directions

In large stockpot, heat broth over medium heat, add garlic and spices, parsnips, then carrots, then apples. Add water to cover. Simmer on medium to low heat until a fork enters easily into the largest of the parsnip and carrot chunks, appx. 25 min. Ladle liquid and vegetables into a blender and blend until smooth. Reheat in stockpot. Soup will be thick: add water or broth to get desired consistency. Makes appx. 6, 6-oz. servings (depending on how thick you like your soup.)

Number of Servings: 6

Recipe submitted by SparkPeople user KARACITA.






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Member Ratings For This Recipe

  • The only change I made was to add an onion to the vegetables. It's a bit on the sweet side, thanks to the parsnips and apples, but rich and velvety even without the addition of butter, cream or potato! I will definitely make this again and add a bit of cumin. Delicious. - 3/16/11

    Reply from KARACITA (3/16/11)
    Thanks, Ellen. Your idea to add cumin is great. I think that would add a nice complexity that would compliment the apples well.


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  • This recipe made a lovely smooth soup, no cream necessary! The hand blender worked quickly through the soft vegetables and apples.I added cumin, curry powder, crushed coriander and fresh ground pepper. MMMMMM good. - 2/10/10

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