Curried Parsnip Soup Recipes

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CURRIED PARSNIP SOUP



Curried Parsnip Soup image

"My mum used to make this recipe at home in England, where parsnips are more widely used than here. It's very aromatic and has a nice bite from the curry and pepper." Julie Mathieson - Bristol, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 9

1 large onion, chopped
1 large carrot, chopped
1 tablespoon butter
1 pound parsnips, peeled and chopped
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup fat-free milk

Steps:

  • In a large saucepan, saute onion and carrot in butter until onion is tender. Add parsnips; cook 2 minutes longer. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until parsnips are tender. , Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan; stir in milk and heat through.

Nutrition Facts : Calories 113 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 513mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

CURRIED PARSNIP SOUP



Curried parsnip soup image

This delicious curried parsnip soup is accompanied by homemade vegetable chips. They give a lovely crunch sprinkled over the soup.

Provided by James Martin

Categories     Light meals & snacks

Yield Serves 6

Number Of Ingredients 17

2 tbsp olive oil
1 onion, roughly chopped
2 cloves garlic, thickly sliced
1kg/2lb 2oz parsnips, peeled, cut into chunks
3 sprigs fresh thyme
3 tbsp honey
1-2 tsp hot curry powder
salt and freshly ground black pepper
1.5litres/2½pints chicken stock (vegetarians may substitute vegetable stock)
450ml/16fl oz double cream
oil, for deep-frying
½ parsnip, peeled
½ beetroot, peeled
½ turnip, peeled
½ carrot, peeled
250ml/9fl oz double cream
½ lemon, juice only

Steps:

  • Preheat the oven to 200C/180C Fan/Gas 6.
  • Place all the soup ingredients with the exception of the stock and cream into a roasting tray. Mix well and season with salt and freshly ground black pepper. Place into the oven to roast for 25-30 minutes, until golden and tender.
  • Place all but 250ml/9fl oz of the chicken stock into a saucepan over a high heat. Add the cream and, once boiling, reduce the heat to simmer.
  • Add the roasted parsnips and continue to simmer.
  • Pour the remaining stock into the roasting tray and place over a high heat. Stir well, scraping at the browned bits on the base of the roasting tray to release all of the flavour, then add this sauce to the simmering soup.
  • Remove from the heat and allow to cool slightly, then transfer into a food processor and blend until smooth. Return the soup to the pan and season, to taste, with salt and freshly ground black pepper.
  • Meanwhile, for the vegetable chips, preheat a deep-fat fryer to 190C/375F. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
  • Using a potato peeler, peel long strips of each of the vegetables. Carefully add the vegetable strips into the oil and fry until golden. Remove with a slotted spoon and drain on kitchen paper.
  • To serve, place the cream into a bowl and whip lightly until soft peaks form when the whisk is removed. Add the lemon juice and fold into the cream.
  • Serve the soup in a bowl with a dollop of cream in the centre and a small pile of vegetable crisps placed over the top.

SPICED PARSNIP SOUP



Spiced Parsnip Soup image

Yummy simple soup without too much heat, excellent for a wintery starter to a dinner party. The spice works wonderfully with the sweetness of the parsnips. Serve with crusty white bread and butter.

Provided by ButtercupBento

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 10

2 tablespoons butter
1 medium onion, chopped
1 pound parsnips, peeled and cubed
1 clove garlic, finely chopped
2 teaspoons curry powder
1 cube chicken bouillon
3 ¼ cups boiling water
½ cup heavy cream
salt and pepper to taste
1 pinch red pepper flakes or paprika for garnish

Steps:

  • Melt the butter in a large saucepan over medium heat. Fry the onion in butter until soft, about 5 minutes. Add the parsnips, garlic and curry powder, and fry for a couple of minutes to release the flavors. Mix the bouillon cube into the boiling water, and pour into the saucepan. Stir to remove any bits of vegetable from the bottom of the pot. Simmer for 15 minutes or until parsnips are soft and easy to break with a wooden spoon.
  • Remove from the heat, and blend with a hand mixer or immersion blender. Stir in the cream, and heat through. Do not boil. Season with salt and pepper to taste, and garnish with red pepper flakes or paprika.

Nutrition Facts : Calories 257.2 calories, Carbohydrate 25.1 g, Cholesterol 56.2 mg, Fat 17.4 g, Fiber 6.4 g, Protein 2.7 g, SaturatedFat 10.6 g, Sodium 353.4 mg, Sugar 6.7 g

CURRIED PARSNIP SOUP WITH SHREDDED APPLES



Curried Parsnip Soup with Shredded Apples image

Categories     Soup/Stew     Blender     Dairy     Fruit     Sauté     Thanksgiving     Yogurt     Apple     Curry     Parsnip     Fall     Simmer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

1 tablespoon unsalted butter
1 tablespoon olive oil
1 cup chopped onion
1 1/2 tablespoons curry powder
6 cups low-salt chicken broth
1 1/2 pounds parsnips, peeled, cut into 1-inch pieces
2 medium Granny Smith apples
1 cup plain whole-milk yogurt, whisked to loosen
1 cup corn oil

Steps:

  • Melt butter with olive oil in heavy large pot over medium-high heat. Add onion and sauté until translucent, about 3 minutes. Add curry powder; stir 30 seconds. Add broth and parsnips. Bring to boil. Reduce heat to medium-low; simmer uncovered until parsnips are soft, about 30 minutes. Remove from heat; cool 15 minutes. Working in batches, puree soup in blender until smooth. Return to pot. (Can be made 1 day ahead. Cover and chill.)
  • Using vegetable peeler, remove apple peel in long strips; reserve. Quarter, core, and coarsely shred apples. Stir apples and yogurt into soup.
  • Heat corn oil in medium skillet over medium-high heat. Slice reserved apple peel lengthwise into very thin strips. Fry peel in oil until golden and crisp, about 30 seconds. Transfer to paper towels to drain. Sprinkle peel with salt.
  • Warm soup over medium heat, stirring occasionally (do not boil). Season with salt. Divide soup among 6 bowls. Garnish with fried apple peel.

CURRIED PARSNIP SOUP



Curried Parsnip Soup image

Provided by Jane Garmey

Categories     dinner, soups and stews, appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound parsnips
6 tablespoons butter
1 large onion, finely chopped
2 garlic cloves, finely chopped
1/3 cup flour
2 teaspoons curry powder
4 1/2 cups chicken stock
Salt to taste
Freshly ground black pepper to taste
Milk or cream, as needed
2 scallions

Steps:

  • Scrape the parsnips, and cut crosswise into small round slices. Heat the butter in a large saucepan, and add the parsnips, onion and garlic. Saute over gentle heat 5 minutes.
  • Stir in the flour and curry powder, and cook 1 minute before adding the stock, a little at a time. Bring slowly to a boil, stirring all the while, and simmer 15 minutes or until parsnips are tender.
  • Puree the soup in a food processor or blender, and place the resulting liquid in a clean saucepan. Season to taste with salt and pepper, and add a little milk or cream if the consistency is too thick. Reheat gently. Chop scallions and sprinkle over the soup before serving.

Nutrition Facts : @context http, Calories 266, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 14 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 719 milligrams, Sugar 8 grams, TransFat 0 grams

CURRIED PARSNIP SOUP



Curried Parsnip Soup image

This recipe elevates the lowly parsnip into something special--a lovely Fall soup. Although not necessary, you can enrich this soup by adding some light cream just before reheating.

Provided by Geema

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1 tablespoon butter
1 red onion, chopped
4 parsnips, peeled and chopped
1 apple, peeled, cored and chopped
2 garlic cloves, crushed
2 teaspoons garam masala
1/2 teaspoon chili powder
1 tablespoon flour
3 1/2 cups vegetable stock
1 lemon, juice and rind of, grated
salt and pepper

Steps:

  • Heat the oil and butter in a large pan until the butter has melted.
  • Add the onion, parsnips,apple and garlic and sauté stirring frequently, for 5-7 minutes, until the vegetables have softened, but not colored.
  • Add the garam masala and chili powder and cook, stirring constantly, for 30 seconds.
  • Sprinkle in the flour, mixing well, and cook, stirring constantly for an additional 30 seconds.
  • Stir in the stock and lemon rind and juice, then bring to a boil.
  • Reduce the heat and simmer for 20 minutes.
  • Puree the soup in a blender or food processor, being careful not to splash the hot soup.
  • Heat the soup through until piping hot.
  • Season to taste with salt and pepper.

CURRIED PARSNIP SOUP (FROM GOOD HOUSEKEEPING)



Curried Parsnip Soup (From Good Housekeeping) image

This is my favourite parsnip soup - beats any I've had in restaurants, but also very, very easy to make I've given the full recipe as found in my old Good housekeeping book, but personally usually make it with half the butter (or a tablespoon of oil) and no cream - it's just as tasty. I only make the 'full fat' version on special occasions. (If you use 1 tbsp oil and omit the cream and use 3 veg stock cubes made up to 2 pints of stock rather than chicken stock, then by my calculation each serving is worth 125 calories and 3g of fat) And it freezes well.

Provided by K8tee

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 ounces butter
1 onion, peeled & sliced
1 1/2 lbs parsnips, peeled, cored & finely diced
1 teaspoon curry powder
1/2 teaspoon ground cumin
2 pints chicken stock or 2 pints vegetable stock
salt & pepper
5 fluid ounces single cream or 5 fluid ounces creme fraiche
paprika, to garnish

Steps:

  • Melt the butter in a large saucepan, add the onion and fry gently forn 5-7 minutes. Add the parsnips and fry gently for about 3 minutes.
  • Stir in the curry powder and cumin and cook for a further 2 minutes.
  • Add the stock, season and bring to the boil. Reduce the heat, cover and simmer for about 45 minutes, until the vegetables are tender.
  • Allow to cool slightly, then puree in a blender or food processor until smooth.
  • Return to the pan and adjust the seasoning. Add the cream (if using), and reheat but do not boil. Serve sprinkled with paprika.

Nutrition Facts : Calories 251.5, Fat 12.9, SaturatedFat 7.2, Cholesterol 36.5, Sodium 302, Carbohydrate 29, Fiber 6, Sugar 8.8, Protein 6.4

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