0 from 15 votes
Carrot and Parsnip Soup
This Carrot and Parsnip Soup is easy to make, and it's perfect for a lunch or light dinner! It's tasty and satisfying with natural sweetness.
Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 6
Calories: 140 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1 tablespoon vegetable oil
- 1 onion chopped
- 3 (500g) carrots peeled and chopped
- 3 (500g) parsnips peeled and chopped
- 2 cloves garlic minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon ground ginger
- ½ teaspoon freshly ground black pepper
- 4 cups (1 litre) vegetable stock
- 1 cup (230ml)water
Optional garnish
- Yogurt or cream
- chopped parsley
Instructions
- Heat the oil in a large pot over a medium heat, then add the onions and cook for 5 minutes, stirring often, until soft.
- Stir in the carrots and parsnips and cook for 5 minutes, stirring often. TIP: Add a splash of water if it starts to stick to the bottom of the pan.
- Stir in the garlic, turmeric, cumin, ginger and pepper and cook for a further minute.
- Add the vegetable stock and water, stir well and bring to the boil. Reduce the heat and simmer, covered with the lid, for 15 minutes or until the parsnips and carrots are cooked through.
- Blend the soup in a blender or with a hand held immersion blender. If the soup is too thick, add a little water to thin.
- Serve warm divided into bowls. If desired, swirl in a little yogurt or cream and sprinkle with chopped parsley.
Cup of Yum
Notes
- When preparing the parsnips and carrots, be sure to peel beforehand as the skin can be tough and bitter.
- Chop all of the vegetables roughly the same size for even cooking.
- If you don't have all of the spices on hand, you can substitute with a teaspoon or two of curry powder.
- This soup can be served chunky rather than blended if preferred. Simply cook the vegetables until tender then add the broth and seasonings.
- If using a blender to puree, be very careful as the hot soup can easily splash and burn. Start on a low setting then increase as needed.
Nutrition Information
Calories
140kcal
(7%)
Carbohydrates
28g
(9%)
Protein
2g
(4%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Sodium
736mg
(31%)
Potassium
639mg
(18%)
Fiber
7g
(28%)
Sugar
11g
(22%)
Vitamin A
14282IU
(286%)
Vitamin C
21mg
(23%)
Calcium
71mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 140
% Daily Value*
| Calories | 140kcal | 7% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 736mg | 31% |
| Potassium | 639mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 14282IU | 286% |
| Vitamin C | 21mg | 23% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.