Directions:
- Heat butter in large saucepan and fry onion and garlic for 4-5 minutes, until lightly golden.
- Stir in spices and cook for 1-2 minutes
- Add parsnips and stir until well coated with butter
- Stir in curry paste
- Stir in stock
- Cover pan tightly and simmer for 15 minutes, until parsnips are tender.
- Ladle soup into blender and blend until smooth.
- Return to pan and stir in milk.
- Heat for 2-3 minutes then add 2 tbs sour cream and lemon juice
- Season well with salt and pepper
- Serve in bowls topped with remaining sour cream and fresh cilanto
- Goes great with spicy nan bread!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 214.77 Kcal (899 kJ) | ||
| Calories from fat | 89.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.95g | 15% | |
|---|---|---|---|
| Cholesterol | 21.92mg | 7% | |
| Sodium | 136.07mg | 6% | |
| Potassium | 521.69mg | 11% | |
| Total Carbs | 25.82g | 9% | |
| Sugars | 7.24g | 29% | |
| Dietary Fiber | 5.53g | 22% | |
| Protein | 8.19g | 16% | |
| Vitamin C | 14.9mg | 25% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.8mg | 10% | |
| Calcium | 210.2mg | 21% | |
| Amount Per 100 g | |||
| Calories | 73.76 Kcal (309 kJ) | ||
| Calories from fat | 30.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.42g | 15% | |
|---|---|---|---|
| Cholesterol | 7.53mg | 7% | |
| Sodium | 46.73mg | 6% | |
| Potassium | 179.18mg | 11% | |
| Total Carbs | 8.87g | 9% | |
| Sugars | 2.49g | 29% | |
| Dietary Fiber | 1.9g | 22% | |
| Protein | 2.81g | 16% | |
| Vitamin C | 5.1mg | 25% | |
| Iron | 0.6mg | 10% | |
| Calcium | 72.2mg | 21% | |
* 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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