Curried Carrot and Parsnip Soup

Recipe for Category Soups & Stews

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2 Tbsp veg oil
1 onion, chopped
1 Tbsp curry pdr
1 ½ lb carrots, sliced
1lb parsnips, peeled, sliced
8 C veg broth
½ tsp salt
¼ tsp black pepper

Garnishes: ¾ C plain yogurt; 2 tomatoes (seeded & chopped); 2 Tbsp chopped fresh flat-leaf parsley or cilantro


Heat oil in a stockpot over medium-low heat. Add onion and cook until soft, 10 to 12 minutes, stirring occasionally. Add curry powder and cook 1 minute, stirring constantly.

Add carrots, parsnips and broth. Bring to a boil, reduce heat and simmer for 30 minutes, or until vegetables are tender.

Purée in a blender or food processor in batches until smooth. Return to pot; season with salt and pepper and heat thoroughly.

Serve garnished with yogurt, tomatoes, and parsley.

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