Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, curried parsnip soup from the cupboard. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Curried Parsnip Soup from the cupboard is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Curried Parsnip Soup from the cupboard is something that I have loved my entire life. They’re fine and they look fantastic.

This hot and spicy soup is a great winter warmer. Replace the parsnips with potatoes for a super easy store cupboard soup. In a large saucepan, saute onion and carrot in butter until onion is tender.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook curried parsnip soup from the cupboard using 9 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Curried Parsnip Soup from the cupboard:

1. Take 1 tbsp oil
2. Get 1 onion, chopped
3. Make ready 3 cloves garlic, chopped
4. Prepare 2-3 parsnips, diced
5. Make ready 1 carrot, diced
6. Prepare 1 medium potato, in small chunks
7. Prepare 1 tsp (rounded) hot madras curry powder
8. Prepare 1 tsp ground coriander
9. Take 1 litre vegetable stock. “Marigold” is fine

Heat the oil and butter in a large pan until the butter has melted. Place all the soup ingredients with the exception of the stock and cream into a roasting tray. Mix well and season with salt and freshly ground. This curried parsnip soup is the perfect form of resistance against bitterly cold winter days; it will warm your aching bones and put a smile on your face, I guarantee it.

Steps to make Curried Parsnip Soup from the cupboard:

1. Heat the oil in a stock pot or large saucepan. Gently fry the onions for 3 minutes or until softened, only stirring in order to avoid sticking.
2. Add the garlic, gently stir and fry for a further 2 minutes.
3. Add the parsnips, carrot and potato. Thoroughly but gently stir.
4. Add the curry powder and dried coriander, stir then add the stock.
5. Stir again and bring to the boil. Reduce to a good simmer and cook for 20-25 minutes or until the vegetables are soft.
6. Transfer to a blender and whizz to a smooth consistency. Taste: it shouldn’t need seasoning but add it if that suits you better.
7. Serve piping hot with your choice of bread.

The original recipe called for chopped red peppers as a garnish, but I thought that smoked paprika would be a nice alternative, and it's definitely a winner! This Curried Parsnip Soup is perfect if you're following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers. This creamy parsnip and apple soup recipe has amazing flavor from the combination of curry powder, coriander, cumin and ginger. Be sure to use fresh curry powder when making this soup. Not sure if yours is fresh?

So that’s going to wrap it up with this exceptional food curried parsnip soup from the cupboard recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!