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.
SERVES8
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
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Method
- Heat oil in a large pot
- Add onions, parsnips, carrots and stock cubes
- Cook over a low heat until vegetables are soft, stirring regularly
- Add garlic and curry powder then cook for a further 2 minutes
- Add water and bring to the boil, reduce heat and simmer for 30 minutes
- Remove from the heat and serve or blend until smooth and serve
Tip
To make this dish vegetarian use vegetable stock cubes.
- 2 tbspoil
- 2onions, peeled and diced
- 2parsnips, peeled and diced
- 4carrots, peeled and diced
- 2stock cubes
- 6 clovesgarlic
- 2 tbspcurry powder
- 6 cupswater
- Garnish with chopped parsley (optional)
Per serve
- Energy459kJ
- Total Fat4.16
- Saturated Fat0.4g
- Total Carbohydrate15.4g
- Sugars10.1g
- Dietary Fibre6.5g
- Sodium196mg
Method
- Heat oil in a large pot
- Add onions, parsnips, carrots and stock cubes
- Cook over a low heat until vegetables are soft, stirring regularly
- Add garlic and curry powder then cook for a further 2 minutes
- Add water and bring to the boil, reduce heat and simmer for 30 minutes
- Remove from the heat and serve or blend until smooth and serve
Tip
To make this dish vegetarian use vegetable stock cubes.
Ingredients
- 2 tbspoil
- 2onions, peeled and diced
- 2parsnips, peeled and diced
- 4carrots, peeled and diced
- 2stock cubes
- 6 clovesgarlic
- 2 tbspcurry powder
- 6 cupswater
- Garnish with chopped parsley (optional)
Ingredients
- 2 tbspoil
- 2onions, peeled and diced
- 2parsnips, peeled and diced
- 4carrots, peeled and diced
- 2stock cubes
- 6 clovesgarlic
- 2 tbspcurry powder
- 6 cupswater
- Garnish with chopped parsley (optional)
Nutrition Facts
Per serve
- Energy459kJ
- Total Fat4.16
- Saturated Fat0.4g
- Total Carbohydrate15.4g
- Sugars10.1g
- Dietary Fibre6.5g
- Sodium196mg
Method
- Heat oil in a large pot
- Add onions, parsnips, carrots and stock cubes
- Cook over a low heat until vegetables are soft, stirring regularly
- Add garlic and curry powder then cook for a further 2 minutes
- Add water and bring to the boil, reduce heat and simmer for 30 minutes
- Remove from the heat and serve or blend until smooth and serve
Tip
To make this dish vegetarian use vegetable stock cubes.
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