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Curried parsnip and carrot soup recipe
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4 ratings
This warming parsnip and carrot soup is spiced with ginger and curry powder, and finished with lemon for a zingy hit. Served with naans for dipping, this makes a hearty, warming family meal. See method
Ingredients
- 1 tbsp vegetable oil
- 2 onions, chopped
- 5cm piece fresh ginger, finely chopped
- 2 tbsp mild curry powder
- 4 parsnips, scrubbed and cut into 1cm rounds
- 6 carrots, scrubbed and cut into 1cm rounds
- 1 baking potato, peeled and chopped
- 1 low-salt vegetable stock cube, made up to 1.5ltr
- 1 lemon, zested and juiced
- 260g pack naans
- 4 tbsp low-fat natural yogurt
- 10g fresh flat-leaf parsley, finely chopped
Each serving contains
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Energy
2205kj
524kcal
26%
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Fat
11g
15%
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Saturates
2g
8%
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Sugars
31g
35%
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Salt
1g
16%
of the reference intake
Carbohydrate 83.6g
Protein 12.7g
Fibre 22.1g
Method
- Heat the oil in a saucepan over a medium heat. Add the onions and ginger, cover and cook for 8-10 mins, stirring every so often until softened. Stir through the curry powder, cook for 1 min until fragrant, then add the parsnips, carrots, potato and stock. Bring to the boil, cover and simmer for 20-25 mins until the vegetables are tender.
- Blitz with a stick blender until smooth, then blend in the lemon zest and juice.
- Meanwhile, heat the naans to pack instructions.
- Divide the soup between bowls and swirl 1 tbsp yogurt into each. Top with the parsley and some black pepper and serve with the warmed naans for dipping.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 2 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Soup recipes