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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 169.9
  • Total Fat: 4.7 g
  • Cholesterol: 3.4 mg
  • Sodium: 792.1 mg
  • Total Carbs: 28.2 g
  • Dietary Fiber: 5.1 g
  • Protein: 5.0 g

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

Submitted by: MEGGIE123

Introduction

A delicious soup for a winter's night... A delicious soup for a winter's night...
Number of Servings: 4

Ingredients

    1 tbsp. olive oil
    1 large onion
    2 large parsnips
    3 large carrots
    1 sweet potato (optional)
    3 cups vegetable stock
    1 cup water (or vegetable stock)
    1 4 oz. container plain, low fat yogurt

Directions

1.Chop the onion and sweat it in the olive oil, covered, for 10 miniutes.
2. Add the carrots and parsnips (sweet potato optional) cubed, and the stock, cover and simmer for 30 minutes.
3. Allow to cool for 15 minutes, then blend in a blender or food processor.
4. Garnish with 1-2 tbsp of yogurt and some parsley.

Makes approximately four 2 cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user MEGGIE123.






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Member Ratings For This Recipe

  • I made this last night and enjoyed it. I didn't have a sweet potato but I would like to try it with it next time, you could really add any type of spice to this you want to change the flavor which is nice. I also didn't use the yogurt since I am dairy free but it was still good. Will make again. - 12/1/08

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  • Sounds good and doesn't have to simmer for too long, so definitely worth a try. I may substitue a green vegetable such as broccoli for the parsnip, though I am intrigued by what it will taste like. - 3/22/07

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