Aromatic carrot and parsnip soup

Aromatic carrot and parsnip soup

Category: Snack/side dish, Main meal, Soup, Starter/snack | Serves: 4

Prep time: 15 minutes | Cooking time: 40 minutes


2 teaspoons olive oil

1 onion, chopped

350g (12oz) carrots, roughly chopped

350g (12oz) parsnips, roughly chopped

1 teaspoon medium or hot curry powder, or to taste

1/2 teaspoon ground cumin, or to taste

850ml (1 1/2 pints) vegetable stock

Freshly ground black pepper, to taste

150ml (1/4 pint) semi-skimmed milk

Chopped fresh coriander, to garnish (optional)

  1. Heat oil in a large, non-stick pan. Add onion, carrots and parsnips; cook over medium-low heat for 5 minutes. Add curry powder and cumin; cook gently for 1 minute, stirring.
  2. Stir in stock and black pepper. Bring to the boil; reduce heat, cover and simmer for 25-30 minutes or until vegetables are cooked and tender, stirring occasionally.
  3. Remove pan from heat; cool slightly. Puree in a blender or food processor until smooth; return to rinsed-out pan. Alternatively, use a hand-held blender to carefully puree soup in pan. Add milk to soup; reheat gently until hot, stirring occasionally. Do not allow soup to boil.
  4. Serve in warmed soup bowls with a sprinkling of chopped coriander to garnish, if desired. Serve with wholemeal bread or rolls.

Nutritional information

Aromatic Carrot and Parsnip Soup