Curried Roasted Parsnip Soup with Bacon Crumbles

  • 1 pound parsnips, peeled and chopped into 1/2-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons curry powder
  • 3 1/2 cups light and fat-free chicken broth
  • Salt, to taste
  • Pepper, to taste
  • 3 slices bacon, chopped

  1. Preheat oven to 400°F. 
  2. In a bowl, toss parsnips with olive and curry powder. 
  3. Spread parsnips on baking sheet. Roast for 20 minutes. Turn. Roast for an additional 10 minutes.
  4. Place parsnips in a medium saucepan. Pour chicken broth into saucepan. Blend with an immersion blender until smooth.
  5. Season with salt and pepper, to taste. Simmer over low heat for 20 minutes.
  6. While the soup is simmering, brown the bacon in a large skillet. Remove the cooked bacon pieces with a slotted spoon and drain on a paper towel.
  7. Serve soup hot and garnish with the bacon.

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