Carrot & Parsnip soup

LornaBy Lorna    

May 3, 2015


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


1Melt the butter in a large pan over a low heat

2Add the onion and cook, stirring for 3 minutes til softened

3Add the carrots, parsnips and celery. Cover the pan until the veg have softened a little

4Stir 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

5Remove from the Heat and cool for 10 minutes

6Transfer the soup to a blender or food processor and whizz until smooth. Stir in the cream, season well with salt and pepper