Curried Parsnip Soup with Shredded Apples

Name: Curried Parsnip Soup with Shredded Apples
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters corn oil; 2 Tbsps curry powder; 2 mediums Granny Smith apples; 1 liters low-salt chicken broth; 1 Tbsp olive oil; 237 milliliters chopped onion; 680 grams parsnips, peeled, cut into 1-inch pieces; 237 milliliters plain whole-milk yogurt, whisked to loosen; 1 Tbsp unsalted butter

Curried Parsnip Soup with Shredded Apples might be just the soup you are searching for. This recipe serves 6. Watching your figure? This gluten free and vegetarian recipe has 263 calories, 9g of protein, and 10g of fat per serving. This recipe covers 15% of your daily requirements of vitamins and minerals. A mixture of olive oil, curry powder, whole-milk yogurt, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is perfect for Autumn. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Melt butter with olive oil in heavy large pot over medium-high heat.

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Olive Oil

Butter

Equipment you will use

Pot

Add onion and sauté until translucent, about 3 minutes.

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Onion

Add curry powder; stir 30 seconds.

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Curry Powder

Add broth and parsnips. Bring to boil. Reduce heat to medium-low; simmer uncovered until parsnips are soft, about 30 minutes.

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Parsnip

Broth

Remove from heat; cool 15 minutes. Working in batches, puree soup in blender until smooth. Return to pot. (Can be made 1 day ahead. Cover and chill.)

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Soup

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Blender

Pot

Using vegetable peeler, remove apple peel in long strips; reserve. Quarter, core, and coarsely shred apples. Stir apples and yogurt into soup.

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Vegetable

Apple

Yogurt

Soup

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Peeler

Heat corn oil in medium skillet over medium-high heat. Slice reserved apple peel lengthwise into very thin strips. Fry peel in oil until golden and crisp, about 30 seconds.

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Cooking Oil