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Spiced carrot and parsnip soup

This creamy spiced carrot and parsnip soup is a delicious yet delicate soup – perfect as a starter in a celebratory menu during the winter festivities or as a main meal during the cold months! It’s very easy to make!
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: USA
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 Tbsp olive oil or butter
  • 1 onion
  • 2 large parsnips
  • 500 g carrots
  • 1 Tbsp grated ginger
  • 1 Tbsp grated orange peel
  • 600 ml vegetable soup
  • 100 ml single cream
  • Salt pepper

Method
 

  1. Peel and chop the onion, carrots and parsnips.
  2. Melt the butter in a pan and cook the onion until soft. Add the carrot and parsnip pieces and sauté under cover, at a low temperature for about 15 minutes (stirring occasionally).
  3. When the vegetables have softened, add the ginger, orange peel and vegetable stock. Bring to the boil and simmer gently, under cover, for 25 minutes.
  4. Remove from the heat and rest for 10 minutes. Then add the cream and using a liquidiser or blender whizz until smooth and silky. Season with salt and pepper to taste, then gently heat it up - but don’t let it boil!