Curried parsnip and carrot soup recipe
Created by The Tesco Recipes team
This warming parsnip and carrot soup is spiced with ginger and curry powder, and finished with lemon for a zingy hit. Served with naans for dipping, this makes a hearty, warming family meal.
See method- Serves 4
- Takes 45 mins
- 524 calories / serving
- Freezable
- Vegetarian
Ingredients
- 1 tbsp vegetable oil
- 2 onions, chopped
- 5cm piece fresh ginger, finely chopped
- 2 tbsp mild curry powder
- 4 parsnips, scrubbed and cut into 1cm rounds
- 6 carrots, scrubbed and cut into 1cm rounds
- 1 baking potato, peeled and chopped
- 1 low-salt vegetable stock cube, made up to 1.5ltr
- 1 lemon, zested and juiced
- 260g pack naans
- 4 tbsp low-fat natural yogurt
- 10g fresh flat-leaf parsley, finely chopped
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 2205kJ 524.0kcal
- Fat
- 11g
- Saturates
- 2g
- Salt
- 1.0g
- Sugars
- 31g
of the Reference intake
Carbohydrate 83.6gProtein 12.7gFibre 22.1g
Method
- Heat the oil in a saucepan over a medium heat. Add the onions and ginger, cover and cook for 8-10 mins, stirring every so often until softened. Stir through the curry powder, cook for 1 min until fragrant, then add the parsnips, carrots, potato and stock. Bring to the boil, cover and simmer for 20-25 mins until the vegetables are tender.
- Blitz with a stick blender until smooth, then blend in the lemon zest and juice.
- Meanwhile, heat the naans to pack instructions.
- Divide the soup between bowls and swirl 1 tbsp yogurt into each. Top with the parsley and some black pepper and serve with the warmed naans for dipping.
- See more Soup recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 2 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
