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Photo of Curried parsnip & carrot soup by WW

Curried parsnip & carrot soup

2
Points® value
Total Time
1 hr 5 min
Prep
15 min
Cook
50 min
Serves
4
Difficulty
Moderate

Ingredients

Calorie controlled cooking spray

4 spray(s)

Onion

1 medium, finely chopped

Celery, Raw

2 stick(s), finely chopped

Garlic

1 clove(s), crushed

Curry Powder

4½ g

Ground Ginger

½ teaspoon(s), level

Parsnip, raw

300 g, roughly chopped

Carrots, raw

300 g, roughly chopped

Vegetable stock cube

2 cube(s), to make 1 litre stock

Coriander, fresh

2 tablespoon(s), chopped

Lemon

1 medium, cut into wedges, to serve

Black pepper

4 pinch, to serve

Instructions

  1. Mist a large, lidded, nonstick pan with cooking spray, put over a medium heat and fry the onion, celery and garlic for 6-8 minutes until soft. Add the curry powder and ginger and cook, stirring, for another 1 minute.
  2. Add the parsnips, carrots and stock. Season to taste and bring to a boil, then reduce the heat and simmer, covered, for 40 minutes.
  3. Add half the coriander, then, using a stick blender, blitz until smooth. Serve the soup with the lemon wedges on the side to squeeze over and the remaining coriander and some black pepper scattered over the top.

Notes

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

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