Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, curried parsnip soup from the cupboard. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

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.

Curried Parsnip Soup from the cupboard is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Curried Parsnip Soup from the cupboard is something that I have loved my whole life. They’re fine and they look wonderful.

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

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

1. Prepare 1 tbsp oil
2. Prepare 1 onion, chopped
3. Take 3 cloves garlic, chopped
4. Prepare 2-3 parsnips, diced
5. Prepare 1 carrot, diced
6. Take 1 medium potato, in small chunks
7. Prepare 1 tsp (rounded) hot madras curry powder
8. Prepare 1 tsp ground coriander
9. Prepare 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 perfect if you're following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.

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.

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. 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 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 is going to wrap it up for this exceptional food curried parsnip soup from the cupboard recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!