Curried parsnip and carrot soup

Carrot and parsnip combo is a popular mash and sometimes called marble. Capture the flavours of these fine vegetables in this delicious soup. Watch the video on how to make this soup.


Curried parsnip and carrot soup


Serves 4

1 Tbsp canola oil
1 onion, diced
2 parsnips, peeled and diced
2 carrots, diced
3 cloves garlic, crushed
1 Tbsp curry powder
1 stock cube, chicken or vegetable
3 cups hot water
chopped parsley for garnish


Heat oil in a large saucepan.
Add onions, parsnips and carrots.
Cook over a low heat until vegetables are soft, stirring regularly.
Add garlic and curry powder and cook for a further 2 minutes.
Dissolve stock cube in hot water, then add to vegetables.
Bring to the boil, reduce heat and simmer for 30 minutes.
Remove from heat, garnish and serve.

Option: Blend to make a smooth soup (left image).

Tip: To make this a vegetarian soup use a vegetable stock cube.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 459kj
Protein 2.7g
Total fat 4.1g
- saturated fat 0.4g
Carbohydrates 15.4g
- sugars 10.1g
Fibre 6.5g
Sodium 196mg

Click the vegetable name below to learn more about it: