Spicy parsnip and carrot soup

Sweet, nutty root vegetables in a delicious soup, with a hint of spice and a swirl of cream.

Serves: 4

Preparation time:  15 minutes

Cooking time:  45 minutes

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You will need

  • 1 tablespoon olive oil
  • 1 onion, peeled and chopped
  • 3 celery sticks, chopped
  • 1 garlic clove, peeled and finely chopped
  • 1 tablespoon grated fresh ginger
  • ½ tablespoon curry powder
  • 500g parsnips, chopped
  • 250g carrots, chopped
  • 1 low salt vegetable stock cube, made up to 1 litre with hot water
  • 4 teaspoons cream, to serve
  • 2 tablespoons toasted pumpkin seeds or vegetable crisps, to serve (optional)
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Recipe Information

Step by step guide to making Spicy parsnip and carrot soup

  1. Heat the olive oil in a pan over a medium heat. Add the chopped onion, celery sticks, garlic and grated fresh ginger and cook for about 5 minutes.
  2. Stir in the curry powder and cook for a further 5 minutes.
  3. Add the chopped parsnips and carrots and pour in the vegetable stock. Cover and simmer until the vegetables are tender, this will take about 30 minutes.
  4. Purée the soup (using either a blender or stick-blender), in batches, adding more stock to get the right consistency.
  5. If you're freezing the soup, cool completely and freeze in airight containers for up to 3 months.
  6. To serve, reheat and drizzle each bowl with a teaspoon of cream.

Cook's tip: For an extra special finish, try topping your hot soup with vegetable crisps, or toasted pumpkin seeds for an added crunch. To toast pumpkin seeds, place in a pan over a medium heat and dry fry until the seeds begin to pop.

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Nutritional information for Spicy parsnip and carrot soup

Nutritional information for Spicy parsnip and carrot soup

Nutrition type per serving
Calories 533 kcal
Total Fat 21.4g
Saturated Fat 3.7g
Salt 0.57g
Sugar 38.7g

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