Creamy Carrot & Parsnip Soup
Ingredients
4 Tablespoons of Butter
1 Large Onion
1lb Carrots, peeled and chopped
2 large Parsnips, peeled and chopped
1 tbsp grated Fresh Root Ginger
1 tsp grated Orange
1 pint Vegetable Stock
125ml Single Cream
Melt the butter in a large saucepan over a low heat
Add the onion and cook, stirring for 3 minutes until slightly softened
Add the carrots and parsnips, cover the pan(stir occasionally) and cook for about 15 minutes until the veg has softened a little
Stir in the ginger, orange rind and stock. Bring to the boil, then reduce the heat
Cover the pan and simmer for 30-35 minutes until the vegetables are tender
Remove from the heat to cool for 10 minutes
Transfer the soup into a food processor and blend until smooth. Return the soup to the saucepan, stir in the cream and season well with salt/pepper and warm through gently
Serve in bowls with black pepper and fresh coriander
(Photo and recipe courtesy of Jo wells)
