Spicy Parsnip and Carrot Soup
found in Starters - Soup
 | Vegetarian |  | Vegan |  | Nut Free |
Prep: 15 minutes
Cook: 45 minutes
Difficulty:
Moderate
A sweet and creamy parsnip and carrot soup recipe made with ginger and spice – a perfect Halloween starter, Winter warmer or comforting bowl of goodness on a rainy day
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 3 celery sticks, chopped
- 1 garlic clove, finely chopped
- 1 tbsp ground ginger
- 1⁄2 tbsp curry powder (mild)
- 500g parsnips, chopped
- 250g carrots, chopped
- 1l vegetable stock
- 4 tsp double cream
- 2 tbsp pumpkin seeds, toasted
Directions
1
Heat the olive oil in a pan over a medium heat. Add the onion, celery sticks, garlic and ginger, and cook for 5 minutes.
2
Stir in the curry powder and cook for a further 5 minutes. Add the parsnips and carrots.
3
Pour in the vegetable stock, cover and simmer for about 30 minutes until the vegetables are tender.
4
Puree the soup in batches, adding more stock, if desired, to get the right consistency. If you’re freezing the soup, cool completely and freeze for up to 3 months.
5
To serve, reheat the soup, if required, and ladle into bowls. Drizzle over the cream and top with the toasted pumpkin seeds.
