Curried Parsnip & Apple Soup

Curried Parsnip & Apple Soup

2 Reviews
From the EatingWell Kitchen

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? Open the jar: the aroma should meet your nose immediately. Serve with flatbread or whole-wheat rolls

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 pounds parsnips (about 5 medium), peeled, cored and chopped
  • 1 large onion, finely chopped
  • 3 medium cloves garlic, finely chopped
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • 1 medium russet potato (about 8 ounces), peeled and chopped
  • 1 large Granny Smith apple, peeled and chopped
  • 1 1/2 teaspoons mild curry powder
  • 1 1/2 teaspoons ground coriander, plus more for garnish
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 4 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup low-fat plain yogurt


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  1. Heat oil in a large pot over medium-high heat. Add parsnips and onion and cook, stirring occasionally, until the onion begins to brown, 5 to 7 minutes. Add garlic and cook, stirring occasionally, until fragrant, 45 seconds. Add broth, water, potato, apple, curry powder, coriander, cumin and ginger; bring to a boil. Cover, reduce heat to medium-low and simmer until the vegetables are tender when mashed against the side of the pot with a wooden spoon, about 20 minutes.
  2. Puree the soup in the pot with an immersion blender until smooth. (Alternatively, blend the soup in batches in a blender with the lid slightly ajar. Use caution when blending hot liquids. Return the soup to the pot.) Add lemon juice, salt and pepper. Serve with dollops of yogurt swirled on top, garnished with pinches of coriander.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 303 calories; 6 g fat(1 g sat); 12 g fiber; 58 g carbohydrates; 8 g protein; 132 mcg folate; 6 mg cholesterol; 19 g sugars; 0 g added sugars; 52 IU vitamin A; 41 mg vitamin C; 152 mg calcium; 2 mg iron; 444 mg sodium; 1202 mg potassium
  • Nutrition Bonus: Vitamin C (69% daily value), Potassium (34% dv), Folate (33% dv), Magnesium (19% dv), Calcium (15% dv)
  • Carbohydrate Servings: 3 1/2
  • Exchanges: 3 starch, 1/2 fruit, 1/2 vegetable, 1/2 fat

Reviews 2

October 20, 2016
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By: DawnP
The first time I made this soup, I followed the recipe exactly. While I did like it as is, I did find it rather bland. So I changed a few things: instead of chicken broth I used vegetable broth, and instead of russet potato I used sweet potato (healthier). Much better flavour!! Serve with your favorite buns or garlic bread. Will have to double the recipe next time, as I need more to go around :)
February 01, 2014
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By: cmchlebove
I really like parsnips, and this soup is a wonderful way to use them. The spices are not what I would have thought would go with parsnips, but they really do work. A nice, satisfying soup for a chilly winter day.