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Curried parsnip and carrot soup

Curried parsnip and carrot soup

1
Points® value
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy

Ingredients

Brown onion

1 medium, finely chopped

Celery

2 stick(s), sticks, finely chopped

Garlic

1 clove(s), crushed

Curry powder

2 tsp

Ground ginger

½ tsp

Parsnip

300 g, coarsely chopped

Carrot(s)

300 g, coarsely chopped

Vegetable stock cube

2 individual, make 1L (4 cups) of stock, gluten-free variety

Fresh coriander

2 tbs, finely chopped

Lemon(s)

½ medium, cut into wedges to serve

Oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a large saucepan with oil and heat over medium heat. Cook onion, celery and garlic for 5 minutes, stirring occasionally. Add curry powder and ginger and cook, stirring, for 1 minute.
  2. Add parsnips, carrots and stock. Season with salt and pepper and bring to the boil. Reduce heat and simmer, covered, for 20 minutes.
  3. Add half the coriander. Use a stick blender to process until smooth. Serve soup with lemon wedges on the side to squeeze over and remaining coriander scattered on top.

Notes

Tip: The soup can be frozen in an airtight container for up to 3 months.

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