4.1 from 24 votes
Curried Carrot and Parsnip Soup
Silky, creamy and absolutely delicious! Uses everyday ingredients and takes no time to make!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 2
Calories: 189 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 cups Roasted Vegetables from oven roasted carrots and parsnips on this site
- 2 cups vegetable stock divided
- 1 cup unsweetened applesauce
- ½ onion cut into large dice
- ¼ teaspoon curry powder I used hot curry for some spice, but you can use sweet curry as well
- 1 tablespoon olive oil
Instructions
- In a small saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until onion is tender, about 3-4 minutes. Sprinkle on the curry powder and stir to combine. Cook the onion mixture for an additional minute until warm and fragrant. Add 1/2 cup vegetable broth and cook for an additional 2-3 minutes until onions are softened. Set aside.
- In a blender add the leftover roasted vegetables and the remaining broth. Puree until smooth. Add the applesauce and blend again to combine. Add the curried onions and process until smooth. If soup is too thick add a little vegetable broth to thin it out.
- Pour the soup into a saucepan and warm over medium heat. Serve.
Cup of Yum
Nutrition Information
Calories
189kcal
(9%)
Carbohydrates
31g
(10%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Sodium
1032mg
(43%)
Potassium
540mg
(15%)
Fiber
5g
(20%)
Sugar
20g
(40%)
Vitamin A
21920IU
(438%)
Vitamin C
10.8mg
(12%)
Calcium
49mg
(5%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 189
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 31g | 10% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 1032mg | 43% |
| Potassium | 540mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 20g | 40% |
| Vitamin A | 21920IU | 438% |
| Vitamin C | 10.8mg | 12% |
| Calcium | 49mg | 5% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.