Carrot And Parsnip Mulligatawny Soup

once other 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 tablespoons extra virgin olive oil
• 1 brown onion finely chopped
• 3 garlic cloves crushed
• 4cm piece open ginger finely grated
• 1 long green chilli chopped
• 2 medium 250g carrots chopped
• 2 medium 250g parsnips peeled chopped
• 250g yellowish brown sweet potato peeled chopped
• 2 teaspoons dome coriander
• 1 teaspoon auditorium showground cumin
• 1 2 cup dried red lentils rinsed drained
• 1 litre massel vegetable liquid heap
• 1 3 cup plain greek style yoghurt
• 1 3 cup chopped open coriander leaves
• 1 lime cut into wedges to help

The Instruction of carrot and parsnip mulligatawny soup

• heat oil in a large saucepan greater than medium high heat amass onion garlic ginger chilli carrot parsnip and potato cook stirring occasionally for 7 to 8 minutes or until onion softens
• accumulate coriander cumin and lentils cook stirring for 1 minute or until fragrant increase be credited with gathering and 2 cups water bring to the boil condense abbreviate heat to low simmer uncovered for 15 to 20 minutes or until lentils and vegetables are tender sever from heat
• using a fix blender fusion soup until approximately smooth return to the boil beyond medium heat season with salt and pepper pinnacle subsequently yoghurt and coriander advance like lime wedges

Nutritions of Carrot And Parsnip Mulligatawny Soup

calories: 342 009 calories
calories: 12 7 grams fat
calories: 3 1 grams saturated fat
calories: 38 7 grams carbohydrates
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calories: n a
calories: 11 3 grams protein
calories: 8 milligrams cholesterol
calories: 1468 milligrams sodium
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