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Carrot and Parsnip Soup with Curry
Source: dLife

A colorful, zesty soup made with carrots, parsnip, and a variety of spices.

Rating:
Prep Time: 20 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 137.6
Total Carbs 28.1 g
Dietary Fiber 5.1 g
Sugars 14.9 g
Total Fat 1.5 g
Saturated Fat 0.2 g
Unsaturated Fat 0.6 g
Potassium 234.7 mg
Protein 2.1 g
Sodium 273.1 mg
Dietary Exchanges
1/2 Fat , 3 Vegetables , 1 Fruits , 1/2 Milk
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 1/2 cup  fresh chopped onion
3 each  medium garlic cloves
1 tbsp  fresh ginger root
0 1/4 tsp  salt
1 tsp  vegetable oil
0 1/2 tsp  ground cinnamon
0 1/2 tsp  ground turmeric
1 tsp  ground coriander
1 tsp  ground cumin
1 pinch  ground cayenne (red pepper)
1 cup  Juice, apple, unsweetened, canned/btl
4 cup  low sodium vegetable broth
2 cup  sliced carrots
2 cup  fresh sliced parsnip
1 cup  orange juice
1 tbsp  fresh lemon juice
1 pinch  salt and pepper
1 pinch  Yogurt, plain, nonfat
1 pinch  fresh cilantro
1 pinch  chopped scallions
Directions
  1. In a small saute pan, cook the onions, garlic, ginger, and salt in the oil for 5 minutes, stirring once or twice.
  2. Add the cinnamon, turmeric, coriander, cumin, and cayenne and cook, stirring, for another minute or two.
  3. Pour in the apple or pear juice, stir to deglaze the pan, and transfer the onion mixture to a large soup pot.
  4. Add the water or stock, carrots, and parsnips. Cover and simmer for 20 minutes, or until the vegetables are soft.
  5. In a blender or food processor, puree the vegetable mixture with the orange juice, working in batches.
  6. Stir in the lemon juice, and salt and pepper to taste. Gently reheat to serve hot or chill for at least 3 hours and serve cold.

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