Best Spicy Parsnip Carrot Soup Recipes

Spicy Parsnip and Carrot Soup image

Provided by Patchwork Dragon

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Steps:

Peel and finely chop the onion. Peel and cut parsnips and carrots into evely sized pieces.
Heat the oil in a saucepan and add the vegetables, coat with oil,and cook for a few minutes until they start to soften. Add the curry powder and cook, stirring, for a minute.
Stir in the stock and milk. Season with salt and pepper.
Bring to the boil then reduce heat to a gentle simmer. Cook for 15-20 minutes until vegetables are soft.
Allow to cool a little, and then puree in a blender or food processor until smooth. If it's too thick for your liking add more stock.
Reheat gently to serve.

Nutrition Facts : Calories 213.5, Fat 7.7, SaturatedFat 1.2, Cholesterol 1.5, Sodium 95.7, Carbohydrate 33.2, Fiber 8.1, Sugar 9.3, Protein 5.3

Spicy parsnip & carrot soup image

Provided by jillsymes

Time 1h45m

Yield Serves 4

Number Of Ingredients 0

Steps:

Heat the olive oil in a pan over a medium heat. Add the chopped onion, celery sticks, garlic and grated fresh ginger and cook for about 5 minutes.
Stir in the curry powder and cook for a further 5 minutes.
Add the chopped parsnips and carrots and pour in the vegetable stock. Cover and simmer until the vegetables are tender; about 30 minutes.
Puree the soup, in batches, adding more stock to get the right consistency. If you're freezing the soup, cool completely and freeze in airight containers for up to 3 months.
To serve, reheat and drizzle each bowl with a tablespoon of cream and top each bowl with half tablespoon of the toasted pumpkin seeds.
Cook's tip: To toast pumpkin seeds, place in a pan over a medium heat and dry fry until the seeds begin to pop.