Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Yield 6 servings

Ingredients

  • 1 tbsp Canola Oil
  • 1 Onion chopped
  • 1 tbsp Ginger fresh, minced
  • 2 cloves Garlic minced
  • 1 tsp Cumin ground
  • 2 tsp Tumeric ground
  • 1/2 tsp Coriander ground
  • 1/4 tsp Cinnamon ground
  • 1 lb Parsnips peeled and chopped
  • 2 large Carrots peeled and chopped
  • 4 cups Vegetable Broth low sodium
  • 1/4 tsp Salt and Pepper

Smoked Paprika Almonds

  • 1 tbsp Canola Oil
  • 1 cup Whole Raw Almonds roughly chopped
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Salt

Instructions

  • Smoked Paprika Almonds: In a skillet, heat oil over medium low heat. Add almonds, paprika and salt. Stir and pan roast for about 3 minutes or until fragrant and toasted. Set aside to cool.
  • In a soup pot, heat oil over medium heat. Cook onion, ginger and garlic for 3 minutes or until softened. Stir in cumin, turmeric, coriander and cinnamon.
  • Add parsnips, carrots and vegetable broth. Bring to a boil; cover and simmer for about 25 minutes or until vegetables are tender. Using an immersion blender, puree soup until smooth. Stir in salt and pepper.
  • Ladle soup into bowls. Garnish with almonds to serve.
Nutrition Facts
Spiced Parsnip Soup with Smoked Paprika Almonds
Per
 
350 g
Calories
130
% Daily Value*
Fat
 
3
g
5
%
Carbohydrates
 
26
g
9
%
Fibre
 
6
g
25
%
Sugars
 
10
g
11
%
Protein
 
2
g
4
%
Sodium
 
240
mg
10
%
Vitamin A
 
9000
IU
180
%
Vitamin C
 
24.8
mg
30
%
Calcium
 
80
mg
8
%
Iron
 
1.1
mg
6
%
*5% or less is a little, 15% or more is a lot

Tips & Notes

Recipe developed by Emily Richards

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