Carrot-Parsnip Soup with Parsnip Chips

  • cpalma Posted: 01/17/11
    Worthy of a Special Occasion

    Good, easy recipe. Felt like it needed a little added spice, maybe some nutmeg and a pinch of cayenne next time. My 4 yr old LOVED it though

  • Courto23 Posted: 12/08/09
    Worthy of a Special Occasion

    Really good soup- I used parsnips and half orange/half white carrots b/c that's what I had from the farmer's market. I also added cinnamon, cumin, curry and a pinch of cloves to give it a little more flavor (oh and lots of salt!) I think the parsnip chips really round out the soup and give it that something extra.

  • cmaranski Posted: 01/23/11
    Worthy of a Special Occasion

    Incredible soup. So creamy but with no milk! Perfect for a cold winter day.

  • ACardy Posted: 01/19/11
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    This was delicious! It was very creamy, we couldn't believe it was so low cal! A definite make again!

  • aneresRN Posted: 01/12/11
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    I made this recipe for my husband and I. It was delicious! I will definitely be making it again, no changes.

  • heartcrnp08 Posted: 01/26/11
    Worthy of a Special Occasion

    Excellent soup. Easy to make and very hearty!

  • PinkTeaCup Posted: 01/12/11
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    Loved it! It was perfect as is, the unexpected combination of carrots and parsnips giving it a sweet, satisfying flavor. I made it for dinner, and will be bringing it to work for lunch with a salad.

  • YoBimbo Posted: 10/12/11
    Worthy of a Special Occasion

    2 stars = "Has potential" is perfect for this recipe. I found this recipe after getting parsnips in our CSA and having no idea what to do with them. We thought the recipe as given is rather blah - not a lot of character, but - as I said - lots of potential. I'm not one of those people who will rate something 5 stars and then list all the changes I made to it. So, with that in mind, I'll go on to tell you all how we doctored this up. This is a good base for a great soup - if we had not added to it, we'd never have made it again. But now this is a repeat recipe in our house. We added three things to this recipe: Thai red curry paste (to taste - be careful, because that stuff packs a punch!), coconut milk (one can), and powdered ginger (again, to taste - probably about 2 teaspoons). Make it as spicy as you like. Tonight we had it with warm sourdough bread. Lovely.

  • mandi541 Posted: 01/16/12
    Worthy of a Special Occasion

    I followed the recipe, and found the soup to be pretty bland and boring. We added some spices to make it edible... ginger was a good choice.... but I won't be making this again.

  • karenfar Posted: 04/01/13
    Worthy of a Special Occasion
    Huntington Beach, CA

    I made this soup on Easter for family - I did not like it at all and the 'chips' were a disappointment! Some people ate all theirs and thought it was fine. Too thick and not a lot of flavor in IMHO.


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