Recipe by ButtercupBento
"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."
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parsnips, peeled and cubed
garlic, finely chopped
3 1/4 cups
salt and pepper to taste
red pepper flakes or paprika for garnish
Oh, my! Wow! I never had parsnips before and I could not beleive how sweet and delicious this soup was. I made the following changes to lower the fat: a little olive oil in place of butter and nonfat milk in place of cream; it was delicious even with these alterations. I also added a little ginger and served it with notfat yogurt on top.
I was not impressed by this recipe. This was the first time I had ever cooked with parsnips and didn't care for the flavor of them. I've had the Curry Pumpkin soup from this site and it was absolutely fantastic! I love the curry in this one, but thought this soup was a little bland with an overwhelming "carrot" taste, which is basically what a parsnip is. Go for the Pumpkin soup instead. It's much better.
Super! Really filling. I chopped up an apple and added it near the end- gives it an extra fresh flavour.
Apart from adding some freshly ground pepper, I followed the recipe exactly. Absolutely delicious. I'll definitely be making this again. Thanks!
Excellent! I am going to double the recipe when I make it next it went to fast. I didn't have heavy cream, just added milk and it came out great.
Deliciously different! Like the recipe states, it's an excellent meal starter (is not hearty enough to use as a main course). When I used my hand mixer to blend it, some small bits remained intact but that added a nice texture. If you prefer a totally creamy soup, you would have to use a food processor. The curry wasn't too hot but it does creep up on you a little more with every spoonful so next time I'll decrease the amount of curry, but only very slightly. This is the type of soup one would be served in an upscale restaurant. Thanks for this unique, sophisticated recipe!
This was my first time cooking with parsnips, and it was a great success! I don't know if my new curry powder was extra hot, but it was very spicy! My husband loved it, but we added yogurt to cool it down a bit. I used whole milk, so this also probably helped thicken it up. I'd recommend the addition.
It was good. I think the name should be changed to Curry Parsnip Soup. You must like curry to enjoy this soup
* Percent Daily Values are based on a 2,000 calorie diet.
Spiced Parsnip Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 257
** Calories from Fat: 156
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