Directions:
- Saute onion & parsnips in a large saucepan on medium heat till they start to lightly brown, bringing out the carmelization.
- Add carrots & saute for a few more minutes.
- Add flour & curry powder, stir till mixed well, cook for 2 minutes.
- Slowly add stock, stirring constantly till all stock is added.
- Simmer for 15 to 20 minutes till vegetables are soft & well cooked.
- For rustic soup, just mash.
- For a more sophisticated looking soup, use a blender or immersion blender till soup is smooth.
- Season with salt & pepper if desired.
- Top with a teaspoonful of plain yogurt or sour cream if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 178.35 Kcal (747 kJ) | ||
| Calories from fat | 67.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.55g | 12% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 500.72mg | 21% | |
| Potassium | 732.35mg | 16% | |
| Total Carbs | 22.68g | 8% | |
| Sugars | 7.44g | 30% | |
| Dietary Fiber | 5.3g | 21% | |
| Protein | 5.58g | 11% | |
| Vitamin C | 12.7mg | 21% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 1.2mg | 7% | |
| Calcium | 74.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 57.29 Kcal (240 kJ) | ||
| Calories from fat | 21.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.42g | 12% | |
|---|---|---|---|
| Cholesterol | 2.45mg | 3% | |
| Sodium | 160.83mg | 21% | |
| Potassium | 235.24mg | 16% | |
| Total Carbs | 7.29g | 8% | |
| Sugars | 2.39g | 30% | |
| Dietary Fiber | 1.7g | 21% | |
| Protein | 1.79g | 11% | |
| Vitamin C | 4.1mg | 21% | |
| Vitamin A | 0.2mg | 17% | |
| Iron | 0.4mg | 7% | |
| Calcium | 23.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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