Curried Parsnip and Potato Soup

My last soup recipe that featured potato seemed to go down well with you guys, judging by my stats. With that in mind, I thought I would post up another one. This time parsnip is on the menu. I love the sweetness of parsnip and the mild curry powder adds a really nice kick. This makes for an ideal meal to have on those cold Spring evenings, whilst you’re dreaming of indian summers!

As this soup is vegetarian I am linking it up to Tinned Tomatoes ‘Meat Free Mondays’.

 
 
 
Curried Parsnip and Potato Soup
Serves 4
Bringing a classic parsnip soup to life with a hint of curry and coconut. 
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Total Time
45 min
Total Time
45 min
Ingredients
  1. 50g butter
  2. 1 onion, sliced
  3. 2 cloves garlic, crushed
  4. 225g parsnip, sliced
  5. 225g potato, sliced
  6. 25g flour
  7. 2 tsp mild curry powder
  8. 1 litre vegetable stock
  9. 1 can of coconut milk
  10. A handful of parsley
Instructions
  1. In a large saucepan melt the butter and add the onion and crushed garlic. Cook for 8-10 minutes.
  2. Add the sliced parsnip and potatoes along with the flour and mild curry powder. Continue to cook for a further 2-3 minutes.
  3. Pour in the stock and coconut milk, season and bring to the boil. Turn down the heat, cover and simmer for 25-30 minutes.
  4. Liquidise the soup. Check the seasoning and add more if needed. Serve with parsley or a swirl of cream.
Notes
  1. Serves 4
From Plate to Pen http://www.fromplatetopen.com/
 
 

 

Comments

  1. Leave a Reply

    Lover of Flavours
    May 21, 2015

    Looks fabulous, I am a soup addict and just love the flavours here in your soup

    • Leave a Reply

      Emma (SitS)
      May 21, 2015

      Me too!!! I eat so much soup. Curried parsnip isn’t one I’ve tried making myself though so I’ll have to give this a try.

  2. Leave a Reply

    Isabella
    May 20, 2015

    I adore curried parsnip soup and this recipe sounds delicious! Perfect for a cold evening!

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