Creamy carrot and parsnip soup

Creamy carrot and parsnip soup recipe

Ingredients

  • 4tbsp butter, softened
  • 1 large onion, peeled and chopped
  • 450g carrots, peeled and chopped 2 large parsnips, peeled and chopped
  • 1 level tbsp freshly grated root ginger
  • 1 level tsp finely grated orange rind
  • 600ml vegetable stock
  • 125ml single cream
  • Salt and ground black pepper

Method

1 Melt the butter in a large saucepan over a low heat. Add the onion and cook, stirring, for 3 mins, until slightly softened. Add the carrots and parsnips. Cover the pan until the vegetables have softened a little. Stir in the ginger, orange rind and stock. Bring to the boil, then reduce the heat, cover the pan and simmer for 30-35 mins, until the vegetables are tender. Remove from the heat and cool for 10 mins.

2 Transfer the soup to a blender or food processor and whizz until smooth. Return the soup to the rinsed-out saucepan, stir in the cream, and season well with salt and pepper. Warm through gently over a low heat.

3 Remove from the heat and ladle into soup bowls. Sprinkle pepper over and garnish your parsnip soup with a sprig of coriander.