Creamy Spicy Parsnip and Carrot Soup
Warm up your day with this delightful Creamy Spicy Parsnip and Carrot Soup, a perfect blend of sweet parsnips and carrots with a hint of spice. This comforting soup is not only rich in flavor but also packed with nutrients, making it an excellent choice for a cozy evening meal. Ideal for sharing with family and friends, this vibrant soup is sure to impress with its creamy texture and aromatic spices. Serve it alongside crusty bread for a wholesome dish that will leave everyone asking for seconds!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
onion
1 (peeled and finely chopped)
parsnips
450 g (peeled and cut into evenly sized pieces)
carrots
225 g (peeled and cut into evenly sized pieces)
olive oil
2 tablespoons (for sautéing)
curry powder
1 tablespoon (for seasoning)
vegetable stock
350 ml (for soup base)
skim milk
300 ml (for creaminess)
salt and pepper
to taste (for seasoning)
Instructions
1
Begin by peeling and finely chopping the onion. Then, peel the parsnips and carrots, slicing them into evenly sized pieces to ensure uniform cooking.
2
In a large saucepan, heat the olive oil over medium heat. Add the chopped onion, parsnips, and carrots, stirring to coat them in the oil. Cook for about 5 minutes, or until the vegetables begin to soften and the onion turns translucent.
3
Sprinkle the curry powder over the softened vegetables, stirring well to combine. Allow it to cook for a minute, releasing its fragrant aroma.
4
Pour in the vegetable stock and skim milk, and season generously with salt and pepper to taste.
5
Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the saucepan and let it cook for 15-20 minutes, or until the vegetables are tender and easily pierced with a fork.
6
Once cooked, remove the saucepan from heat and let it cool slightly. Carefully transfer the soup to a blender or use an immersion blender to puree it until smooth. If the soup is too thick for your liking, you can add more vegetable stock to reach your desired consistency.
7
Return the pureed soup to the saucepan and reheat gently over low heat before serving. Ladle into bowls and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the main ingredients in this soup?
The main ingredients are parsnips, carrots, onion, curry powder, vegetable stock, and skim milk.
How many parsnips are required for this recipe?
You will need 450 grams of parsnips, peeled and cut into evenly sized pieces.
How many carrots should I use?
The recipe calls for 225 grams of carrots, peeled and sliced evenly.
What type of milk is used to make the soup creamy?
This recipe uses 300 ml of skim milk to provide a creamy texture while keeping it light.
How much vegetable stock is needed?
The recipe requires 350 ml of vegetable stock.
What spice gives the soup its heat?
A tablespoon of curry powder is used to provide a hint of spice and aromatic flavor.
How should I prepare the onion?
The onion should be peeled and finely chopped before cooking.
How long do I need to sauté the vegetables?
Sauté the onion, parsnips, and carrots in olive oil for about 5 minutes until they begin to soften.
When should I add the curry powder?
Sprinkle the curry powder over the softened vegetables after the initial 5-minute sauté and cook for one additional minute.
How long does the soup need to simmer?
Once the liquids are added and the mixture boils, reduce the heat and simmer for 15 to 20 minutes.
How do I know when the vegetables are ready to be blended?
The vegetables are ready when they are tender and can be easily pierced with a fork.
What tools can I use to puree the soup?
You can use a traditional blender or an immersion blender to puree the soup until it is smooth.
What should I do if the soup is too thick after blending?
If the consistency is too thick, you can add more vegetable stock until it reaches your desired thickness.
Can I make this soup vegan?
Yes, you can make it vegan by substituting the skim milk with a plant-based alternative like coconut milk or almond milk.
What kind of oil is best for this recipe?
The recipe recommends using two tablespoons of olive oil for sautéing the vegetables.
Is this soup considered healthy?
Yes, it is packed with nutrient-rich vegetables and uses skim milk and vegetable stock, making it a wholesome choice.
What is the best way to serve this soup?
It is best served warm in bowls, ideally alongside crusty bread.
Do I need to peel the vegetables?
Yes, both the parsnips and carrots should be peeled before being sliced into pieces.
Can I adjust the seasoning?
Yes, you should season the soup with salt and pepper to taste before simmering.
How many ingredients are in this recipe in total?
There are 8 ingredients: onion, parsnips, carrots, olive oil, curry powder, vegetable stock, skim milk, and salt/pepper.
Is the soup very spicy?
The soup has a mild to moderate spice level depending on the strength of the curry powder used.
Should the soup be reheated after blending?
Yes, return the pureed soup to the saucepan and reheat it gently over low heat before serving.
Can I use chicken stock instead of vegetable stock?
Yes, you can substitute vegetable stock with chicken stock if you do not require the dish to be vegetarian.
Does this soup contain any added sugar?
No, the sweetness comes naturally from the parsnips and carrots.
What size should the parsnips and carrots be cut into?
They should be cut into evenly sized pieces to ensure they all cook at the same rate.
Can I use butter instead of olive oil?
Yes, butter can be used as a substitute for olive oil for a richer flavor profile.
Is this recipe suitable for meal prep?
Yes, this soup stores well and can be easily reheated, making it great for meal planning.
How do I prevent the milk from curdling?
Simmer the soup gently rather than boiling it vigorously once the milk has been added.
What is the texture of this soup?
The soup has a very smooth and creamy texture once blended.
Can I add other spices?
While the recipe focuses on curry powder, you could add ginger or turmeric for additional depth and health benefits.