CURRIED PARSNIP SOUP
I like to serve with those delicious root vegetable crisps you can buy now. Just drop a handful into the centre of each bowlful.
Provided by Lene8655
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 200 degrees centigrade. Place the parsnips, garlic and ginger in a large, deep roasting tin, drizzle over the oil, season with salt and pepper and roast for 20 minutes until golden.
- POur in half the stock, the coconut milk and curry paste and return to the oven for a further 20 minutes until the vegetables are tender.
- Transfer to a liquidizer and blend until creamy and smooth. Add the remaining hot stock and the corriander and check the seasoning. Ladle into warm bowls and serve with root vegetable crisps.
Nutrition Facts : Calories 157.7, Fat 16.7, SaturatedFat 13.1, Sodium 9.4, Carbohydrate 2.9, Fiber 0.1, Protein 1.6
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Not Piny
[email protected]This soup was a bit too spicy for my taste, but other than that it was pretty good. I think next time I'll use less curry powder.
EDWiN MSEGEYA
[email protected]This soup was really good! I loved the combination of flavors and the parsnips were cooked perfectly. I will definitely be making this again.
Saifullah Arshad
[email protected]Meh. I wasn't impressed with this soup. The flavors were just okay and the texture was a bit too thin for my liking.
Sylvia Zamora
[email protected]This soup was delicious! The curry flavor was perfect and the parsnips were cooked perfectly. I will definitely be making this again.
Arshad Gamerz
[email protected]This soup was a bit too bland for my taste. I think it could have used more spices or maybe some roasted vegetables to add more flavor.
Ruth Akinyi
[email protected]This soup is amazing! I love the sweet and savory flavor of the parsnips and the curry spices add a nice depth of flavor. It's the perfect soup for a cold winter day.
lakshan production sri lanka
[email protected]I'm not a huge fan of parsnips, but I decided to try this recipe anyway and I'm so glad I did! The curry spices really mask the parsnip flavor and the soup is incredibly creamy and flavorful. I'll definitely be making this again.
alexa gaming
[email protected]This soup was a hit at my dinner party! Everyone loved the unique and flavorful combination of parsnips and curry. It's a great way to impress your guests with a dish that's both delicious and healthy.
MAHAMUD MOLLA
[email protected]I added a bit of extra ginger and garlic to my soup and it turned out perfectly. The curry flavor is subtle but still noticeable, and the soup is creamy and comforting. I'll definitely be making this again!
st bliz
[email protected]This soup was so easy to make and so delicious! I love that it's a healthy and flavorful way to use up leftover parsnips. I'll definitely be making this again.
Chelsea Playz
[email protected]I'm not usually a fan of parsnip soup, but this recipe changed my mind. The curry spices really elevate the flavor and make the soup taste rich and complex. I served it with a side of crusty bread and it was the perfect comfort food for a cold winter
jemal anwar
[email protected]This curried parsnip soup was an absolute delight! The flavors were perfectly balanced, with just the right amount of spice from the curry and a subtle sweetness from the parsnips. I followed the recipe exactly and it turned out creamy and flavorful.