Carrot and Parsnip Soup Recipe

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Carrot and Parsnip Soup
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Ingredients:

Directions:

  1. Cook onion,ginger,garlic and cumin in oil for 3 minutes.
  2. Add carrots and parsnips and cook for 3 minutes.
  3. Reduce heat and stir in stock.
  4. Cover and simmer for 30 minutes until vegies are soft.
  5. Blend soup till smooth - take care if it is hot.
  6. Season to taste.
  7. Serve topped with sour cream and coriander.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 196.89 Kcal (824 kJ)
Calories from fat 58.24 Kcal
% Daily Value*
Total Fat 6.47g 10%
Cholesterol 8.63mg 3%
Sodium 255.49mg 11%
Potassium 770.5mg 16%
Total Carbs 30.28g 10%
Sugars 11.03g 44%
Dietary Fiber 6.51g 26%
Protein 6.22g 12%
Vitamin C 18.2mg 30%
Vitamin A 0.9mg 31%
Iron 0.9mg 5%
Calcium 86.3mg 9%
Amount Per 100 g
Calories 61.26 Kcal (256 kJ)
Calories from fat 18.12 Kcal
% Daily Value*
Total Fat 2.01g 10%
Cholesterol 2.69mg 3%
Sodium 79.5mg 11%
Potassium 239.74mg 16%
Total Carbs 9.42g 10%
Sugars 3.43g 44%
Dietary Fiber 2.02g 26%
Protein 1.93g 12%
Vitamin C 5.7mg 30%
Vitamin A 0.3mg 31%
Iron 0.3mg 5%
Calcium 26.8mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.7
    Points
  • 5
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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