Curried Vegetable Soup Recipe

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Ingredients:

Serving

2 large carrots, chopped (about 1 1/2 cups)
3 celery ribs, diced
1 1/2 cups parsnips, diced
1 turnip, diced
2 medium onions, diced
5 cups water
2 cups apple cider or 2 cups juice
1 tbsp mild madras curry powder
1/2 tsp salt (or to taste)
1/4 tsp black pepper (or to taste)
1 -2 tsp dried parsley flakes

Directions:

Place all ingredients in a large pot and bring to a boil over med-high heat.
Reduce heat, cover, and simmer, for 50-60 minutes, or until vegetables are tender to your liking (best to check the celery since it is the toughest).
Serve garnished with a sprinkling of ground red pepper, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	101.21 Kcal (424 kJ)
Calories from fat	0.08 Kcal
		% Daily Value*
Total Fat	0.01g	0%
Sodium	421.89mg	18%
Potassium	501.18mg	11%
Total Carbs	24.25g	8%
Sugars	14.87g	59%
Dietary Fiber	4.46g	18%
Protein	1.59g	3%
Vitamin C	16.3mg	27%
Vitamin A	0.3mg	11%
Iron	0.4mg	2%
Calcium	79.5mg	8%

Amount Per 100 g
Calories	23.2 Kcal (97 kJ)
Calories from fat	0.02 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	96.69mg	18%
Potassium	114.86mg	11%
Total Carbs	5.56g	8%
Sugars	3.41g	59%
Dietary Fiber	1.02g	18%
Protein	0.36g	3%
Vitamin C	3.7mg	27%
Vitamin A	0.1mg	11%
Iron	0.1mg	2%
Calcium	18.2mg	8%

* 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.

Tastes

salty
savory
bitter
sweet

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