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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Carrot and Parsnip Soup with Curry

Source: dLife

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

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 1.5 Fat, 2.8 Vegetables, 0.6 Fruits, 0.0 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

Directions

In a small saute pan, cook the onions, garlic, ginger, and salt in the oil for 5 minutes, stirring once or twice.
Add the cinnamon, turmeric, coriander, cumin, and cayenne and cook, stirring, for another minute or two.
Pour in the apple or pear juice, stir to deglaze the pan, and transfer the onion mixture to a large soup pot.
Add the water or stock, carrots, and parsnips. Cover and simmer for 20 minutes, or until the vegetables are soft.
In a blender or food processor, puree the vegetable mixture with the orange juice, working in batches.
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.