Aromatic Carrot & Parsnip Soup


2 Teaspoons of Olive Oil
1 Onion – chopped
350g Carrots – roughly chopped
250g Parsnips – roughly chopped
1 teaspoon medium (or hot) curry powder
1/2 teaspoon of ground Cumin
850ml Vegetable Stock
Freshly ground black pepper
150ml Semi-skimmed Milk
Chopped fresh coriander to garnish (optional)

  1. Heat Oil in a large non-stick pan and add onion, carrots and parsnip; cook over a medium / low heat for 5 minutes. Add curry powder and cumin and cook gently for a further minute whilst 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 with a blender or in a food processor until smooth and return to the rinsed out pan. (If you have a handheld blender you can do this carefully in the pan)
  4. Add milk to the soup and reheat gently until hot. Do not allow soup to boil.
  5. Service in warmed soup bowls with a sprinkling of chopped coriander to garnish. I strongly recommend this is served with some fresh bread.

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