Curried parsnip and carrot soup

It's easy to make your own soup and healthy too. This carrot and parsnip soup recipe is a great winter warmer. It freezes well too for a quick meal when you’re in a hurry.

Curried parsnip and carrot soup in a bowl
SERVES8
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner

Method

  1. Heat oil in a large pot
  2. Add onions, parsnips, carrots and stock cubes
  3. Cook over a low heat until vegetables are soft, stirring regularly
  4. Add garlic and curry powder then cook for a further 2 minutes
  5. Add water and bring to the boil, reduce heat and simmer for 30 minutes
  6. Remove from the heat and serve or blend until smooth and serve

Tip

To make this dish vegetarian use vegetable stock cubes.

  • 2 tbsp
    oil
  • onions, peeled and diced
  • parsnips, peeled and diced
  • carrots, peeled and diced
  • stock cubes
  • 6 cloves
    garlic
  • 6 cups
    water
  •  
    Garnish with chopped parsley (optional)
Per serve
  • Energy
    459kJ
  • Total Fat
    4.16
  • Saturated Fat
    0.4g
  • Total Carbohydrate
    15.4g
  • Sugars
    10.1g
  • Dietary Fibre
    6.5g
  • Sodium
    196mg