{"id":238468,"date":"2025-02-06T14:21:17","date_gmt":"2025-02-06T20:21:17","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/curried-parsnip-soup\/"},"modified":"2025-02-06T14:21:54","modified_gmt":"2025-02-06T20:21:54","slug":"curried-parsnip-soup","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/curried-parsnip-soup\/","title":{"rendered":"Parsnip Soup"},"content":{"rendered":"

Parsnips aren\u2019t as popular as they were a century ago, and this parsnip soup will make you wonder why. They\u2019re one of the quintessential cold-weather vegetables, along with carrots, rutabagas, cabbage and winter squash. Like those, parsnips are a sturdy vegetable that keeps for a long time in the produce drawer. They taste a bit like carrots, but the flavor is more sophisticated with subtle tones of nuts and spice.<\/p>\n

We have lots of good recipes you can turn to for comforting fall meals<\/a>, but this soup is special. It comes together quickly, with just 15 minutes of prep and 30 minutes or so of cooking time. Curried parsnip soup is just the thing to take the chill of a raw autumn wind from your bones.<\/p>\n

Parsnip Soup Ingredients<\/h2>\n