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Creamy Carrot and Parsnip Soup

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 4 tbsp butter softened
  • 1 large onion peeled and chopped
  • 450 g 15oz carrots, peeled and chopped
  • 2 large parsnips peeled and chopped
  • 1 level tbsp freshly grated root ginger
  • 1 level tsp finely grated orange rind
  • 600 ml 1 pint vegetable stock
  • 125 ml 4fl oz single cream
  • Salt and ground black pepper
  • Sprigs of fresh coriander to garnish

Instructions
 

  • Melt the butter in a large saucepan over a low heat. Add the onion and cook, stirring, for 3 mins, until slightly softened. Add the carrots and parsnips. Cover the pan until the vegetables have 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 mins, until the vegetables are tender. Remove from the heat and cool for 10 mins.
  • Transfer the soup to a blender or food processor and whizz until smooth. Return the soup to the rinsed-out saucepan, stir in the cream, and season well with salt and pepper. Warm through gently over a low heat.
  • Remove from the heat and ladle into soup bowls. Sprinkle pepper over and garnish your parsnip soup with a sprig of coriander.

Notes

The parsnip soup may be frozen without the single cream. Pack the soup into a suitable container and freeze it for up to 3 months. Reheat the parsnip soup and stir in the cream just before serving.
Method