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Maureen St. Pierre: "Very good. Made a double batch. Didn’t have enoug…" Read More
6Ingredients
25Minutes
90Calories
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![Curried Carrot and Parsnip Soup [Vegan, Gluten-Free]](https://x.yummlystatic.com/web/1x1.png)
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups carrots (roasted, and parsnips)
- 2 cups vegetable stock (divided)
- 1 cup unsweetened applesauce
- 1/2 onion (cut into large dice)
- 1/4 tsp. curry powder (I used hot curry for some spice, but you can use sweet curry as well)
- 1 Tbsp. olive oil
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NutritionView More
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90Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories90Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3.5g5% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium510mg21% |
| Potassium240mg7% |
| Protein<1g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate15g5% |
| Dietary Fiber3g12% |
| Sugars10g |
| Vitamin A190% |
| Vitamin C8% |
| Calcium2% |
| Iron0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Maureen St. Pierre 3 years ago
Very good. Made a double batch. Didn’t have enough carrots mostly parsnip. Added cayenne, more curry and some coconut milk.