Reviewed: Oct. 17, 2009

I have made this several times now, its just simply fast and easy to make. It tastes great as well. I have added fresh parsley to the mix as well.

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europamo

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Reviewed: May 25, 2009

This just tastes like curry. Which is good if you like curry, but it's not what I was expecting and if I want something that tastes just like curry I'll make curry.

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kim

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Reviewed: Feb. 23, 2009

This recipe turned out great! As some had suggested I added some ginger and pureed the soup instead of using a hand mixer. I used heavy cream as the recipe stated but then thinned it out with milk because it was a consistancy slightly smoother than whipped potatoes. Next time I will just use milk. Otherwise followed the recipe and loved it! Will make again.

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Jenzy

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2009

Really good soup, made on P2, make again forsure.

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Chefstacie

Cooking Level: Professional

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Reviewed: Dec. 21, 2008

this has been my all-time favorite soup since I discovered it on a video put out on Dr. Mercola's website. An english lady makes it step by step and calls it Curried Parsnip Soup. It stole my heart. Her only difference is instead of using cream, use about a cup of sour cream at the end and fresh ground pepper. You can also up the curry to taste. She also uses either chicken or vegetable stock exclusively. This is so wonderful...I highly encourage you to try it...and try it my way, with the sour cream. It is the best.

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hisdrinkoffering

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Reviewed: Dec. 8, 2008

When I made this soup I wasn't sure my boys (4 & 10) would eat parsnips, so we called it" Magic Flying Soup". They loved it so much one requested it for his birthday dinner.

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sfoulger

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

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Reviewed: Nov. 7, 2008

It was good. I think the name should be changed to Curry Parsnip Soup. You must like curry to enjoy this soup

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RACKLEY420

Cooking Level: Intermediate

Home Town: Crossville, Tennessee, USA

Living In: Amarillo, Texas, USA

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Reviewed: Nov. 1, 2008

Excellent! We eat soup every night with dinner and I love having this one in our rotation! I did not use the heavy cream and the curry really complimented the parsnip's flavor! I tripled the recipe and froze the other portions. I defrost it with some extra water - as the soup thickens once it cools.

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Oct. 21, 2008

SOOO yummy! I omitted the cream because I don't do dairy and it was delicious without it.

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francisjade

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Reviewed: May 4, 2008

Although I had this recipe in May it would make an excellent winter soup on a cold day. I served it with croutons which was a tasty addition. It was very easy to make with the immersion blender.

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Melissa O'Neill

Cooking Level: Intermediate

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Reviewed: Feb. 11, 2008

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.

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MAGGIEPCS

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Reviewed: Dec. 28, 2007

Super! Really filling. I chopped up an apple and added it near the end- gives it an extra fresh flavour.

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howdyalikedemapples

Cooking Level: Expert

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Reviewed: Dec. 18, 2007

I just made it. My parsnips were on the large size; so I don't think it was as sweet as it would be with smaller ones. But it is delicious. I julienned the parsnips in my Cuisinart -- much easier than cubing by hand. I haven't added the cream yet. It's awfully good without it, but it's the holidays so I may be more naughty than nice. Has anyones used condensed non-fat milk instead of cream? I hear it's a good substitution, but it taste funny to me right out of the can. I wonder if that taste would disappear in a soup, especially a spicy one.

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foodcom

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Reviewed: Nov. 25, 2007

I love the taste of the curry with the sweetness of the parsnips. To make it lighter and vegetarian, I used 4 cups of vegetable broth and instead of the water, bouillon and cream, 1 tbsp oil instead of the butter, and I also added a tsp of grated fresh ginger. I received rave reviews on the results.

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recipegirl

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Reviewed: Apr. 1, 2007

I really enjoyed this recipe -- absolutely delicious! I added two bay leaves, about a tablespoon of paprika, a smidge of garlic powder, and a medium-sized sweet potato to give some extra color and flavor, used soy milk instead of whipping cream (I was cooking for vegans, the soy milk worked just fine), and added a touch of flour to thicken it. Excellent served with or over rice... the addition of the rice will make a meal. Wheat breads also work nicely!

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Emily

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: Denton, Texas, USA

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Reviewed: Feb. 4, 2007

This soup was fantastic! For more of a bite I added crushed red pepper (1/8 teaspoon?) while sauteing the garlic and curry powder. Perfect! It just barely made me sweat.

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boydpayette

Cooking Level: Intermediate

Home Town: Blissfield, Michigan, USA

Living In: Traverse City, Michigan, USA

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Reviewed: Jan. 31, 2007

Loved it! I had a pink & chocolate color scheme going on so I was generous w/ the paprika & I added a tbp of tomato paste to add a little "pink". Turned more orange than pink but oh well. ;o) I've never had parsnips before & was very surprised that they tasted so much like carrots. I served this as a first course in a very tall, slender shot glass (I felt so Top-Chefish! LOL) paired w/ Bacon Wrapped Water Chestnuts II. Thanks BUTTERCUP8!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Nov. 20, 2006

Apart from adding some freshly ground pepper, I followed the recipe exactly. Absolutely delicious. I'll definitely be making this again. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Jun. 8, 2006

I love roast parsnips but I am sorry I did not find this soup appealing

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BLOSSUM79

Cooking Level: Expert

Home Town: Glasgow, Lanarkshire, Scotland, U.K.

Living In: Perth, Western Australia, Australia

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Reviewed: Mar. 13, 2006

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.

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