Curried Carrot Parsnip Soup Recipes

CURRIED PARSNIP SOUP

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.

CURRIED CARROT & PARSNIP SOUP

Steps:

• Saute onion & parsnips in a large saucepan on medium heat till they start to lightly brown, bringing out the carmelization.
• Add carrots & saute for a few more minutes.
• Add flour & curry powder, stir till mixed well, cook for 2 minutes.
• Slowly add stock, stirring constantly till all stock is added.
• Simmer for 15 to 20 minutes till vegetables are soft & well cooked.
• For rustic soup, just mash.
• For a more sophisticated looking soup, use a blender or immersion blender till soup is smooth.
• Season with salt & pepper if desired.
• Top with a teaspoonful of plain yogurt or sour cream if desired.

CARROT & PARSNIP SOUP

Steps:

• Heat the oil in a large saucepan and fry the onion and celery for 10 mins, stirring occasionally until softened. If they start to catch, add a small splash of water. Add the garlic, thyme and ½ tsp black pepper and cook for 2 mins. Add the carrots, parsnips and stock and bring to the boil. Reduce to a simmer and cook for 20 mins until the vegetables are soft, stirring occasionally.
• Blend using a stick blender until smooth. Add the cream and blitz again until combined, then taste for seasoning. To serve, ladle into bowls and scatter over a little chopped parsley, if you like.