Parsnip and Carrot Soup
A creamy, comforting soup made with sweet parsnips, carrots, and warm spices. Perfect for chilly evenings or when you need a bowl of warmth.
Ingredients
- 2 tbsp olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 1- inch piece fresh ginger grated
- 3 medium parsnips peeled and chopped
- 4 medium carrots peeled and chopped
- 1 medium potato peeled and diced
- 4 cups vegetable stock
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 tsp nutmeg
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until soft, about 5 minutes.
- Stir in garlic and grated ginger, cooking for another minute until fragrant.
- Add the chopped parsnips, carrots, and potato. Sprinkle with smoked paprika, cumin, nutmeg, salt, and pepper. Stir well to coat.
- Pour in the vegetable stock, ensuring the vegetables are fully submerged. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, or until the vegetables are tender.
- Use an immersion blender to puree the soup until smooth. Alternatively, blend it in batches using a regular blender, then return it to the pot.
- Adjust the consistency with additional stock if needed. Taste and adjust seasoning. For extra creaminess, stir in 1/2 cup of heavy cream or coconut milk.
- Serve hot, garnished with Greek yogurt, fresh parsley, and toasted seeds. Pair with crusty bread for a complete meal.
Notes
Nutritional Information (Per Serving):
- Calories: ~200
- Protein: ~4g
- Carbohydrates: ~30g
- Fat: ~7g
Tips:
- For added depth, roast the parsnips and carrots at 400°F (200°C) for 20 minutes before adding them to the soup.
- Add chili flakes for a spicy kick.
- This soup keeps well in the fridge for up to 4 days and freezes for 3 months.