Provider Farm

From our fields, for your family

Curried Parsnip and White Bean Soup

A delicious creamy soup with just a mild parsnip flavor and warming spices.
  • 3 tbs. olive oil
  • 1 yellow onion, chopped
  • 3 garlic cloves
  • 5 to 6 medium parsnips, peeled and chopped
  • 1 gala apple, peeled and chopped
  • 1 tsp. curry powder
  • 1 Tsp. freshly grated ginger
  • 1/2 tsp. ground cardamon
  • 1 1/2 cups cooked cannelini beans, 1/4 c. reserved for garnish
  • 4 c. broth
  • salt and pepper
  • sprinkle lemon juice or vinegar

In a large pot, heat oil. Add onions and a generous pinch of salt and pepper and cook until soft.
Add garlic and ginger and stir. Add the parsnips, apple, curry powder, cardamon, and beans. Stir and cook until the parsnips are browned. Add the broth and simmer until parsnips are tender, about 20 minutes.
Let the soup cool slightly and blend until smooth. Season with salt and pepper and a little acid (lemon juice or vinegar) to taste. Serve garnished with remaining beans and snipped herbs.

Love and Lemons by Jeanine Donofrio