Carrot & Parsnip soup

LornaAuthorLorna
00DifficultyBeginner

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Yields1 Serving

 4TBSP butter
 1 large or 2 small onions, diced
 6 carrots sliced
 2 parsnips sliced
 3 stalks of celery sliced
 1TBSP grated ginger
 1tsp grated orange peel
 1 pint veg stock
 125ml cream
 Salt & pepper to taste

1

Melt the butter in a large pan over a low heat

2
3
4
5

Add the onion and cook, stirring for 3 minutes til softened

6
7
8
9

Add the carrots, parsnips and celery. Cover the pan until the veg have softened a little

10
11
12
13

Stir in the ginger, orange rind and stock. Bring to the boil , then reduce the heat, cover the pan and simmer for 30-35 minutes until veg are tender

14
15
16
17

Remove from the Heat and cool for 10 minutes

18
19
20
21

Transfer the soup to a blender or food processor and whizz until smooth. Stir in the cream, season well with salt and pepper

Category

Ingredients

 4TBSP butter
 1 large or 2 small onions, diced
 6 carrots sliced
 2 parsnips sliced
 3 stalks of celery sliced
 1TBSP grated ginger
 1tsp grated orange peel
 1 pint veg stock
 125ml cream
 Salt & pepper to taste

Directions

1

Melt the butter in a large pan over a low heat

2
3
4
5

Add the onion and cook, stirring for 3 minutes til softened

6
7
8
9

Add the carrots, parsnips and celery. Cover the pan until the veg have softened a little

10
11
12
13

Stir in the ginger, orange rind and stock. Bring to the boil , then reduce the heat, cover the pan and simmer for 30-35 minutes until veg are tender

14
15
16
17

Remove from the Heat and cool for 10 minutes

18
19
20
21

Transfer the soup to a blender or food processor and whizz until smooth. Stir in the cream, season well with salt and pepper

Carrot & Parsnip soup