Curried carrot and parsnip soup
This curried carrot and parsnip soup is made with fresh turmeric, chilli and ginger, so it’s earthy and a bit spicy. It’s vegan, gluten-free and super healthy – the perfect immune booster when you have a cold or the flu. Serve it with flatbread or wholesome rolls.
Ingredients
Method
- Peel then chop the onion, garlic, turmeric and ginger.
- Cut the chilli in half, remove the seeds and veins, then chop roughly.
- Peel and dice the carrots and parsnips.
- Heat some oil in a saucepan and gently fry the onion for 5 minutes. Add the garlic, turmeric, ginger and chilli. Stir-fry for a minutes or so, then add the curry powder and stir again for a few seconds.
- Add the carrot and parsnip pieces. Coat them well, then pour over the stock. Add the bay leaf and cinnamon.
- Bring to the boil, put a lid on, turn down the heat and gently simmer for 20 minutes.
- Turn off the heat, add the fresh herbs and freshly ground pepper, to taste.
- Remove the bay leaf and cinnamon, then process in a liquidizer or with a hand-held blender until you get a thick, creamy soup. Add more stock, if it’s too thick.
- Taste and adjust the seasoning to your liking.