Parsnip, Carrot & Pear Soup

Parsnip, Carrot & Pear Soup

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This recipe, adapted from the popular blog Dinner with Julie highlights the natural sweetness of the carrot and the distinct spiciness of the parsnip! Try it with Asian pear for a different flavour and texture.

Author: Vincci Tsui, RD

Recipe type: Soup, Vegetarian, Gluten-Free

Makes: About 12 cups

Ingredients

• 1 tbsp (15 mL) canola oil

• 1 onion

• 1 stalk celery, chopped

• 2 Asian pears, chopped

• 1 tsp (5 mL) curry powder

• 6 cups (1.5 L) total vegetable broth and/or water

• 1½ lb (680 g) total parsnips and/or carrots, peeled and chopped

• 1 small potato, chopped

• 1 bay leaf

• ½ tsp (2 mL) pepper

• ½ tsp (2 mL) nutmeg

• 1 can (370 mL/12.5 oz) evaporated milk (optional)

Instructions

1. Heat oil in a soup pot set over medium-high heat. Saute onion and celery for about 5 minutes, until soft. Add pear and curry and cook for a few more minutes.

2. Add broth/water, parsnips/carrots, potato, bay leaf, pepper and nutmeg. Bring to a simmer and cook until the parsnips are very tender. Puree with a hand-held immersion blender (or transfer in batches to a blender or food processor) until smooth. Stir in evaporated milk, if desired.