![](https://cdn.statically.io/img/www.allrecipes.com/thmb/DKMAi0dDtc15MQotxgnexNzMMCs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4223876-17bf255e1ac74e12ac597c04effbc878.jpg)
Ingredients
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2 tablespoons butter
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1 medium onion, chopped
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1 pound parsnips, peeled and cubed
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1 clove garlic, finely chopped
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2 teaspoons curry powder
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1 cube chicken bouillon
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3 ¼ cups boiling water
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½ cup heavy cream
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salt and pepper to taste
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1 pinch ground paprika
Directions
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Melt butter in a large saucepan over medium heat. Add onion and sauté until translucent, about 5 minutes. Add parsnips, garlic, and curry powder; cook and stir until fragrant, about 2 minutes.
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Stir bouillon into boiling water until dissolved; pour into the saucepan and stir to remove any browned bits from the bottom of the pot. Simmer until parsnips are soft and can be broken apart easily with a wooden spoon, about 15 minutes.
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Purée soup with an immersion blender until smooth. Stir in cream and cook, without boiling, until heated through, 2 to 3 minutes. Season with salt and pepper and garnish with paprika.
Nutrition Facts (per serving)
257 | Calories |
17g | Fat |
25g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 257 | |
% Daily Value * | |
Total Fat 17g | 22% |
Saturated Fat 11g | 53% |
Cholesterol 56mg | 19% |
Sodium 353mg | 15% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 6g | 23% |
Total Sugars 7g | |
Protein 3g | 5% |
Vitamin C 22mg | 25% |
Calcium 77mg | 6% |
Iron 1mg | 6% |
Potassium 518mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.