This thick vegetarian soup gets its creamy texture from puréed parsnips. We spice it up with curry powder and cumin seed.

Yield: Serves 6.



  • 1 medium onion, chopped
  • 1 clove garlic, bruised
  • 1/4 tsp freshly ground pepper
  • 1 tbsp canola oil
  • 1 tsp curry powder
  • 2 tsp cumin seed
  • 2 cups sliced parsnips
  • 3 cups chicken or vegetable broth, divided
  • 1/2 tsp salt


  1. Heat oil in a large saucepan over medium heat. Add onion, garlic and pepper; sauté until golden brown and caramelized, about 15 minutes. Reserve 2 tbsp onion mixture and set aside for garnish. Add curry powder and cumin to onion mixture in saucepan and sauté 1 minute. Stir in parsnips and 2 1/2 cups broth. Bring to a boil.
  2. Reduce heat and simmer until parsnips are tender, about 15 minutes. Using a hand blender, purée mixture until smooth. Add additional broth if soup is too thick. Add salt and stir to combine. Garnish with reserved onion mixture. May be refrigerated for up to 24 hours. Do not freeze.
Nutritional analysis per serving:

112 calories, 4.1 g fat, 4 g protein, 15.2 g carbohydrate, 2.8 g fibre, 372 mg sodium