Carrot-Parsnip Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 162.4
  • Total Fat: 4.5 g
  • Cholesterol: 4.2 mg
  • Sodium: 254.9 mg
  • Total Carbs: 26.2 g
  • Dietary Fiber: 5.0 g
  • Protein: 5.7 g

View full nutritional breakdown of Carrot-Parsnip Soup calories by ingredient
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Number of Servings: 6


    1 tbsp olive oil
    2.5 cups chopped yellow onions
    2 medium parsnips, chopped
    3 cups carrots, chopped
    3.5 cups chicken broth, low-sodium
    3 cups tap water
    1 tsp grated fresh ginger
    1.5 tsp cumin, ground
    .25 tsp nutmeg


1. Heat oil in a Dutch oven over medium heat.

2. Add the onion and cook 10 minutes or until tender, stirring occasionally.

3. Add the chopped parsnip, carrots, water and broth and bring to a boil.

4. Add the spices and stir.

5. Reduce heat, and simmer 50 minutes or until vegetables are tender. Remove from heat and let stand 5 minutes.

6. Puree the soup using a hand blender or regular blender.

7. Enjoy.

Serving Size: Makes 6 2-cup servings.

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