Carrot parsnip soup is a deliciously simple soup. It makes a perfect winter day’s soup when served warm. This blended root vegetable soup has a lovely colour and creamy texture. This soup can be frozen for days and can be reheated just before serving.
To give this carrot parsnip soup a little spice, you can add a chilli and some garlic or ginger. You can serve this soup with croutons or fried lardons. Toasted breads also make a perfect combo for this creamy soup. Sprinkle some pepper powder and herbs such as thyme, parsley or coriander when serving.
Ingredients
- 1 large Onion
- 2 large Parsnips
- 2 large Carrots
- 1 clove Garlic
- 1 no. Chilli
- Large knob of butter
- A little Oil
- 1 litre Vegetable Stock
- Salt and pepper to taste
- Croutons (optional)
Method
- Finely dice the onion and garlic.
- Chop the parsnips and carrots into small chunks.
- Melt the butter in a saucepan with a little oil (to prevent the butter from burning).
- Sweat the onion for 10 minutes over a low heat. Do not let the onion brown. It should turn translucent.
- Add the chopped parsnips, carrots and chilli.
- Pour on the vegetable stock (or water and 2 knorr cubes)
- Bring it to boil and leave it to simmer for 30 minutes.
- When the parsnips and carrots are completely soft, remove from heat and allow it to cool.
- Pour the cooled mixture into a liquidizer and liquidize until completely smooth.
- Pour the mixture into a clean saucepan, passing it through a sieve first. Use the back of a spoon to push the last of the mixture through. This will create an even and smooth soup.
- Serve warm with a sprinkling of croutons.