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Curried Parsnip Soup


  • Makes 4 to 6 servings

  • 1 1/2 pounds parsnips, peeled and cut into 2-inch pieces
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 medium yellow onion, chopped
  • 1 stalk celery, diced
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons salt
  • 1 teaspoon curry powder
  • 1/4 teaspoon grated fresh ginger
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups reduced-sodium chicken or vegetable broth
  • Chopped fresh chives (optional)


  1. 1. Preheat oven to 400°F. Line large baking sheet with foil. Combine parsnips and olive oil in large bowl; toss to coat. Spread in single layer on prepared baking sheet.
  2. 2. Bake 35 to 45 minutes or until parsnips are tender and lightly browned around edges, stirring once halfway through baking.
  3. 3. Melt butter in large saucepan over medium heat. Add onion and celery; sauté about 8 minutes or until onion is translucent and vegetables are tender. Add garlic, salt, curry powder, ginger and pepper; sauté 1 minute. Add parsnips and broth; bring to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer 10 minutes.
  4. 4. Transfer soup to pitcher of KitchenAid® Torrent™ Blender. Cover and blend on Soups/Sauces setting. Garnish with chives.
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