Spicy Carrot and Parsnip Soup -

Spicy Carrot and Parsnip Soup

There's nothing better on a chilly day than a big bowl of warming soup. This spicy Carrot and Parsnip Soup does exactly that! It's warming, satisfying and perfect for a tasty lunch or light dinner.

Course Soup

Cuisine Fusion

Prep Time 10

Cook Time 40

Total Time 50

Servings -6

Calories 66kcal

Author Michelle Alston

Ingredients

1 tbs olive oil
1 medium white onion finely chopped
2 stalks of celery chopped finely
400 g carrots peeled and roughly chopped
300 g parsnips peeled and roughly chopped
2 tablespoon freshly grated ginger
2 cloves of garlic minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1.2 litres vegetable stock
¼ teaspoon sea salt
¼ teaspoon cracked black pepper

For serving

2 tbsp Natural yoghurt
Fresh coriander leaves
1 tablespoon pumpkin seeds

Instructions

Heat the oil in a large saucepan over a medium heat.
Add the onion and celery and cook until soft, about 15 - 20 minutes.
Add the minced garlic, grated ginger 1 teaspoon of ground cumin, 1 teaspoon of ground coriander and 1 teaspoon of turmeric.
Cook for a minute or two, until the spices release their aromas.
Now add the carrots and parsnips, stir until they are coated in the spices.
Pour in the stock, bring to the boil and then simmer for about 20 minutes, stirring occasionally.
When the vegetables are soft the soup is done, use a handheld blender to blend the soup to a smooth consistency. Serve with the topping listed if you like and some good bread.

Notes

Stock - I used one vegetable stock cube to make 1.2 litres of stock. Make sure your stock is vegetarian, to make this soup vegan or gluten-free all you need to do is use the relevant stock.
Storing/freezing/reheating - Any leftovers can be stored in an airtight container in the fridge once cooled. It can be reheated on the hob, you may need to add a little water to loosen the soup. This soup freezes well, leave it to cool then transfer to a suitable container. Use within 3 months. Defrost in the fridge overnight then reheat on the hob.
Nutritional Information - is approximate and is calculated using an online nutrition tool. It is based on one serving of four and does not include topping such as yoghurt or seeds.
Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy. For best results, I recommend weighing all ingredients if possible.

Nutrition