Curried Cream of Parsnip and Carrot Soup

This vibrant soup is alive with flavour and colour. Serve as an appetizer course or with whole grain rolls for a nourishing lunch.

Preparation Time: 10 minutes

Cooking Time: 20-25 minutes

Makes: 8 cups (2 L), serves 4 to 6


Chicken stock

6 cups (1.5 L)

Ontario parsnips, peeled and chopped

1 lb (500 g)

Ontario carrots, peeled and chopped

1 lb (500 g)

Ontario Onion, chopped


Bay leaf


Curry powder

1 tsp (5 mL)

Black pepper 

1/2 tsp (2 mL)

Soft silken tofu, 1/2 package 

12 oz (340 g)


  1. In Dutch oven or large saucepan, combine chicken stock, parsnips, carrots, onion, bay leaf, curry powder and pepper.
  2. Bring to boil; reduce heat and simmer until vegetables are very tender, 20 to 25 minutes.
  3. Discard bay leaf.
  4. Spoon mixture along with tofu into blender or food processor and process in batches until smooth.
  5. Taste and adjust seasoning, if necessary.

© – Source: Foodland Ontario, 2009.

Nutrition Information per serving (4-6 servings): 

Calories: 266 kcal

Fat: 6 g

Protein: 13 g

Carbohydrate: 41 g

Fibre: 6 g

Sodium: 512 mg

Iron: 2 mg

Calcium: 103 mg



Last Update – August 15, 2017

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