Carrot And Parsnip Mulligatawny Soup

With added parsnip and sweet potato, this healthy carrot soup has 3.5 serves of vegies per portion.

The ingredient of Carrot And Parsnip Mulligatawny Soup

• 2 tbsp extra virgin olive oil
• 1 brown onion finely chopped
• 3 garlic cloves crushed
• 4cm piece fresh ginger finely grated
• 1 long green chilli chopped
• 2 medium 250g carrots chopped
• 2 medium 250g parsnips peeled chopped
• 250g orange sweet potato peeled chopped
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 2 cup dried red lentils rinsed drained
• 1 litre massel vegetable liquid stock
• 1 3 cup plain greek style yoghurt
• 1 3 cup chopped fresh coriander leaves
• 1 lime cut into wedges to serve

The Instruction of carrot and parsnip mulligatawny soup

• heat oil in a large saucepan over medium high heat add onion garlic ginger chilli carrot parsnip and potato cook stirring occasionally for 7 to 8 minutes or until onion softens
• add coriander cumin and lentils cook stirring for 1 minute or until fragrant add stock and 2 cups water bring to the boil reduce heat to low simmer uncovered for 15 to 20 minutes or until lentils and vegetables are tender remove from heat
• using a stick blender blend soup until almost smooth return to the boil over medium heat season with salt and pepper top with yoghurt and coriander serve with lime wedges

Nutritions of Carrot And Parsnip Mulligatawny Soup

fatContent: 342 009 calories
saturatedFatContent: 12 7 grams fat
carbohydrateContent: 3 1 grams saturated fat
sugarContent: 38 7 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 11 3 grams protein
sodiumContent: 8 milligrams cholesterol

Share this post