Rating: 4.42 stars
111 Ratings
  • 5 star values: 65
  • 4 star values: 34
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 1

Yummy simple soup without too much heat, excellent for a wintery starter to a dinner party. The spice works wonderfully with the sweetness of the parsnips. Serve with crusty white bread and butter.

Recipe Summary test

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt the butter in a large saucepan over medium heat. Fry the onion in butter until soft, about 5 minutes. Add the parsnips, garlic and curry powder, and fry for a couple of minutes to release the flavors. Mix the bouillon cube into the boiling water, and pour into the saucepan. Stir to remove any bits of vegetable from the bottom of the pot. Simmer for 15 minutes or until parsnips are soft and easy to break with a wooden spoon.

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  • Remove from the heat, and blend with a hand mixer or immersion blender. Stir in the cream, and heat through. Do not boil. Season with salt and pepper to taste, and garnish with red pepper flakes or paprika.

Nutrition Facts

257 calories; protein 2.7g; carbohydrates 25.1g; fat 17.4g; cholesterol 56.2mg; sodium 353.4mg. Full Nutrition
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Reviews (111)

Most helpful positive review

Rating: 5 stars
03/13/2006
Oh my! Wow! I never had parsnips before and I could not beleive how sweet and delicious this soup was. I made the following changes to lower the fat: a little olive oil in place of butter and nonfat milk in place of cream; it was delicious even with these alterations. I also added a little ginger and served it with notfat yogurt on top. Read More
(43)

Most helpful critical review

Rating: 3 stars
01/09/2012
I was not impressed by this recipe. This was the first time I had ever cooked with parsnips and didn't care for the flavor of them. I've had the Curry Pumpkin soup from this site and it was absolutely fantastic! I love the curry in this one but thought this soup was a little bland with an overwhelming "carrot" taste which is basically what a parsnip is. Go for the Pumpkin soup instead. It's much better. Read More
(4)
111 Ratings
  • 5 star values: 65
  • 4 star values: 34
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
03/13/2006
Oh my! Wow! I never had parsnips before and I could not beleive how sweet and delicious this soup was. I made the following changes to lower the fat: a little olive oil in place of butter and nonfat milk in place of cream; it was delicious even with these alterations. I also added a little ginger and served it with notfat yogurt on top. Read More
(43)
Rating: 5 stars
12/28/2007
Super! Really filling. I chopped up an apple and added it near the end- gives it an extra fresh flavour. Read More
(30)
Rating: 5 stars
11/21/2006
Apart from adding some freshly ground pepper I followed the recipe exactly. Absolutely delicious. I'll definitely be making this again. Thanks! Read More
(23)
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Rating: 5 stars
03/02/2006
Excellent! I am going to double the recipe when I make it next it went to fast. I didn't have heavy cream just added milk and it came out great. Read More
(18)
Rating: 5 stars
01/20/2005
Deliciously different! Like the recipe states it's an excellent meal starter (is not hearty enough to use as a main course). When I used my hand mixer to blend it some small bits remained intact but that added a nice texture. If you prefer a totally creamy soup you would have to use a food processor. The curry wasn't too hot but it does creep up on you a little more with every spoonful so next time I'll decrease the amount of curry but only very slightly. This is the type of soup one would be served in an upscale restaurant. Thanks for this unique sophisticated recipe! Read More
(18)
Rating: 4 stars
02/11/2008
This was my first time cooking with parsnips and it was a great success! I don't know if my new curry powder was extra hot but it was very spicy! My husband loved it but we added yogurt to cool it down a bit. I used whole milk so this also probably helped thicken it up. I'd recommend the addition. Read More
(12)
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Rating: 4 stars
11/07/2008
It was good. I think the name should be changed to Curry Parsnip Soup. You must like curry to enjoy this soup Read More
(9)
Rating: 5 stars
01/31/2007
Loved it! I had a pink & chocolate color scheme going on so I was generous w/ the paprika & I added a tbp of tomato paste to add a little "pink". Turned more orange than pink but oh well.;o) I've never had parsnips before & was very surprised that they tasted so much like carrots. I served this as a first course in a very tall slender shot glass (I felt so Top-Chefish! LOL) paired w/ Bacon Wrapped Water Chestnuts II. Thanks BUTTERCUP8! Read More
(9)
Rating: 5 stars
01/19/2006
This recipe is so tasty and very nourishing.None of my family kike parsnips but they all like this soup. Read More
(8)
Rating: 3 stars
01/09/2012
I was not impressed by this recipe. This was the first time I had ever cooked with parsnips and didn't care for the flavor of them. I've had the Curry Pumpkin soup from this site and it was absolutely fantastic! I love the curry in this one but thought this soup was a little bland with an overwhelming "carrot" taste which is basically what a parsnip is. Go for the Pumpkin soup instead. It's much better. Read More
(4)