We did it, well nearly, we are very nearly out of the first week back to work/school/not being in holiday mode! I always feel that the first two weeks in January are the hardest, everyone is on some sort of health kick, the town is dead, everyone is hibernating and worse still the weather is shocking! So, what to do? Well, we make soup of course 😉 This spicy carrot and parsnip soup is warming and satisfying, and it will make those grey January days fill a little bit brighter and warmer.
This soup is made without cream, but is supper creamy. Made with cumin, ground coriander, turmeric and fresh ginger it is warmly spiced but not spicy hot. It is perfect for lunch on these cold January days, it will keep in your fridge for up to 3 days or you could freeze it when it has cooled and it will last for a month in the freezer. By now, if you’ve seen any of my soup recipes you will know that I like my soup with toppings, and this soup is no exception, I like this soup with some natural yogurt, a couple of fresh coriander leaves and some spicy roasted chickpeas. It’s totally up to you, but I think these toppings make this soup, so if you have time do give them a go. Those spicy roasted chickpeas are also great as a snack or in a salad so stick them in an air tight container and they’re good for a week.
Spicy Carrot and Parsnip Soup
- 1 large brown onion , finely chopped
- 400 g carrots , peeled and roughly chopped
- 300 g parsnips , peeled and roughly chopped
- 2 celery stalks , chopped finely
- 1 tbs grated fresh ginger
- 2 cloves of garlic , chopped
- 2 tbs olive oil
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 L vegetable stock
- A pinch of sea salt and a good pinch freshly ground black pepper
- Toppings (optional)
- Natural yogurt
- Fresh coriander
- Spiced roast chickpeas
- For the chickpeas
- 1 400 g can of chickpeas
- 1 tbs olive oil
- 1/4 tsp cumin
- 1/4 tsp ground coriander
- 1/4 tsp smoked paprika
- Pinch of sea salt
Heat the oil in a large saucepan over a medium heat, add the onion and celery and cook until soft, about 10 minutes, add the garlic and ginger and cook for a minute. Add the carrots and parsnips, stir then add the spices, cook for about 2 minutes until you can smell the spice. Then add the stock, stir, bring to the boil and then simmer for about 20 minutes.
If you are using the spicy roast chickpeas, make them while the soup in simmering away. Pre heat the oven to 180 degrees C, rinse and pat dry the chickpeas then add to a baking tray. Add the spices, give the tray a good shake to make sure all the chickpeas get some spice, then add the olive oil and shake again. Pop the tray in the oven and cook for about 15 to 20 minutes. Set aside until you are ready to top your soup with them. The chickpeas will keep in an air tight container for about a week. They are also great as a snack, as a topping on hummus or added to a salad.
When the vegetables are soft the soup is done, use a hand held blender to blend the soup to a smooth consistency. Serve with the topping listed if you like and some good bread.