Curried Parsnip Soup

October 19, 2013 by naturallyinsideout 1 Comment

So continuing on the theme of Autumnal healthy and nutritious soups, here is number 2 of 7. Warming and satisfying, adjust the spice to your preferred strength.

Curried Parsnip Soup

• 1 large onion, chopped
• 1 carrot, chopped
• 15g butter
• 450g parsnips, peeled and chopped
• 900g chicken stock (making your own will give this a major nutritional punch)
• 1tsp-1tbsp curry powder (to taste)
• salt and pepper to taste
• organic whole milk – up to 220g optional – or a little more stock can be added
• cream for drizzling

Melt butter in heavy bottomed pan and cook onions until almost caramelised. Add carrot, parsnip and curry powder and cook for a few minutes. Add stock and bring to boil then reduce heat to simmer for 20mins. Puree until smooth. Taste and salt and pepper to your own taste. If you think the soup is thick then add milk or more stock or water.

Drizzle with cream and spinkle with paprika to serve.