Spicy Carrot, Parsnip And Potato Soup Recipe

Recipe By Slurrp

Spicy carrot, parsnip, and potato soup is a comforting and flavorful soup that is perfect for chilly days. This soup is packed with nutritious vegetables and spices, making it a healthy and satisfying meal. Carrots, parsnips, and potatoes are cooked until tender and then blended to a smooth consistency. The soup is seasoned with spices like cumin, paprika, and chili powder, giving it a spicy kick. Serve this soup with crusty bread for a complete and hearty meal.

4.7
21 Rating -
Rate
Vegdiet
35minstotal
15minsPrep
20minsCook
35m.total
15m.Prep
20m.Cook
Spicy Carrot, Parsnip And Potato Soup
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Ingredients for Spicy Carrot, Parsnip And Potato Soup Recipe

  • 1/2 tablespoon Olive Oil
  • 1/4 Onion, Diced
  • 1/2 cloves Cloves Of Garlic, Minced
  • 3/4 Carrots, Peeled And Chopped
  • 1/2 Parsnips, Peeled And Chopped
  • 1/2 Potatoes, Peeled And Chopped
  • 1 cup Vegetable Broth
  • 1/4 teaspoon Ground Cumin
  • 1/4 teaspoon Paprika
  • 0.13 teaspoon Chili Powder
  • As required Salt And Pepper To Taste
  • as per your need Fresh Herbs For Garnish

Directions: Spicy Carrot, Parsnip And Potato Soup Recipe

Cooking Directions

  • STEP 1.Heat olive oil in a large pot and sauté onions and garlic until fragrant.
  • STEP 2.Add carrots, parsnips, and potatoes to the pot and cook until slightly softened.
  • STEP 3.Add vegetable broth, cumin, paprika, chili powder, salt, and pepper to the pot.
  • STEP 4.Simmer the soup for about 20 minutes or until the vegetables are fully cooked.
  • STEP 5.Using an immersion blender or regular blender, blend the soup until smooth.
  • STEP 6.Taste and adjust the seasoning if needed.
  • STEP 7.Serve the soup hot with a sprinkle of fresh herbs and crusty bread on the side.

Cooking Tips

  • Cut the vegetables into similar-sized pieces for even cooking.
  • If using a regular blender, blend the soup in batches to avoid overflow.
  • Add more spices or chili powder for extra heat, if desired.

Storage and Serving

  • Leftover soup can be stored in the refrigerator for up to 4 days.
  • Reheat the soup on the stovetop or in the microwave until heated through.
  • Serve the soup with a dollop of sour cream or yogurt for added creaminess.
Nutrition
value
171
calories per serving
< 1 g Fat4 g Protein34 g Carbs11 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    4g
  • Carbs
    34g
  • Fiber
    11g

MacroNutrients

  • Carbs
    34g
  • Protein
    4g
  • Fiber
    11g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    93mg
  • Iron
    3mg
  • Vitamin A
    1885mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    111mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    60mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    95mg
  • Manganese
    < 1mg
  • Phosphorus
    140mg
  • Selenium
    4mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp