Creamy Carrot and Parsnip Soup
Creamy Carrot and Parsnip Soup
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Tip ~
Ingredients:
4 Tablespoons butter
1 large onion, chopped
450g/1lb carrots, peeled and chopped
2 large parsnips, peeled and chopped
1 tablespoon grated fresh root ginger
1 teaspoon grated orange rind
600ml/1 pint vegetable stock
125ml/4floz single cream
Salt and pepper
Method:
- Melt the butter in a large saucepan.
- Add the onion and cook, stirring until softened
- Add the carrots and parsnips, cook stirring occasionally until they have softened a little.
- Stir in the ginger, orange and stock.
- Bring to the boil, then reduce the heat, cover the pan and simmer for 25-30 minutes until the vegetables are tender.
- Remove from the heat.
- Transfer the soup to a food processor and blend until smooth; you may need to do this in batches.
- Return the soup to the saucepan, stir in the cream and season well with salt and pepper.
- Garnish each bowl with a swirl of cream and croutons if liked.
Croutons.
Ingredients:
50g/2oz white bread cut into small cubes
1 tablespoon olive oil
Method:
- Place the bread cubes in a bowl with oil and stir around
- Arrange on a baking sheet in a single layer
- Bake them in the top of the oven, Gas mark 4, 350F, 180C, for 10 minutes until they are crisp and golden.
- Allow them to cool before using to garnish your soup.