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Curried parsnip and carrot soup recipe

Curried parsnip and carrot soup recipe

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Created by The Tesco Real Food 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

Each serving contains

  • Energy

    2205kj
    524kcal     26%

  • Fat

    11g 15%

  • Saturates

    2g 8%

  • Sugars

    31g 35%

  • Salt

    1g 16%

of the reference intake
Carbohydrate 83.6g Protein 12.7g Fibre 22.1g

Method

  1. 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. 
  2. Blitz with a stick blender until smooth, then blend in the lemon zest and juice. 
  3. Meanwhile, heat the naans to pack instructions. 
  4. 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.

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.

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