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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ESTEPHAN

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Mar. 2, 2006

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.

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Winelover813

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Porter Ranch, California, USA

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Reviewed: Jan. 19, 2006

This recipe is so tasty and very nourishing.None of my family kike parsnips but they all like this soup.

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CeliaB

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Reviewed: Nov. 13, 2005

Fantastic soup. I think it tastes better the next day. I used fat-free half-and-half and added a little more water and an extra bouillon cube. I agree that the curry can be a little warm so keep that in mind.

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SITTNITM

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Reviewed: Nov. 10, 2005

This soup is very unique and tasty! I added some cream cheese and a bit of celery and used a shallot not a full onion. I used a hand mixer which leaves it quite chunky. I will use my food processor next time for a smoother texture. This is a great autumn/winter soup.

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dier1978

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Reviewed: Nov. 5, 2005

Great recipe, I also used the basics for a total amount for 24 people, left out the curry powder but added 2 packs of Cream Cheese with Garlic, it was very good and thanks to this recipe..

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Sue H

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Reviewed: Oct. 28, 2005

really really good!

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sgamko

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Reviewed: Aug. 28, 2005

Delicious! I could eat a bucket of this soup. I used a sprinkle of turmeric and ginger and used whole milk instead of cream. I will make this again and again. I think it would be a nice addition to our Thanksgiving dinner. Thanks!

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TAMRAKAT

Cooking Level: Intermediate

Home Town: Northridge, California, USA

Living In: San Jose, California, USA

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Reviewed: May 9, 2005

My husband used his [parsnips from the garden. This was fantastic, even those that were sceptical of the idea and looks loved it as well. this recipe is now part of our favorite recipe collections.

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TINKERBELL15

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Reviewed: Mar. 21, 2005

I didn't have boullion cubes (and I don't like to use them because of the MSG in them). I used Campbell's Ready To Use Chicken Broth with 25%less sodium. Other than that, added more garlic (can never seem to get enough) and I used 2% milk instead of cream since I didn't have cream on hand. I garnished the soup with American Saffron. The result was fantastic. Perfect, exactly what I was hoping for.

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PUNKYBJ

Cooking Level: Intermediate

Living In: Chilliwack, British Columbia, Canada

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Reviewed: Mar. 3, 2005

This was a hit. i did add some ginger, increased the curry to 1 Tablespoon, and added a tiny bit of allspice. Served with fresh crusy cuban bread and a salad.

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AESYLIN

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Reviewed: Feb. 15, 2005

I agree with Kimars review. This soup was very easy to make and extremely tasty. I used a food processor, so I had no "bits" (as the kids say) in it. I loved it! Thanks Buttercup8 for the recipie!

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Akubra17

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Reviewed: Jan. 20, 2005

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!

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