Name: Curried carrot and parsnip soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 onion; 2 cm ginger; 3 cm turmeric root; 1 chilli; 4 carrots; 4 parsnips; 2 tsp curry powder; 1 small cinnamon stick; 1 bay leaf; 500 ml vegetable stock; Ground pepper; 1 handful fresh coriander or parsley

Curried carrot and parsnip soup

16 Mar 2022

by Wholeness

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Background

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

1 onion
2 cm ginger
3 cm turmeric root
1 chilli
4 carrots
4 parsnips
2 tsp curry powder
1 small cinnamon stick
1 bay leaf
500 ml vegetable stock
Ground pepper
1 handful fresh coriander or parsley

Instructions

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.