Carrot and Parsnip Soup

Ingredients

• 1 tablespoon vegetable oil
• 1 onion (chopped)
• 3 (500g) carrots (peeled and chopped)
• 3 (500g) parsnips (peeled and chopped)
• 2 cloves garlic (minced)
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon freshly ground black pepper
• 4 cups (1 litre) vegetable stock
• 1 cup (230ml)water
• Yogurt or cream
• Chopped parsley

Instructions

1. 1

   Sautee: Heat the oil in a large pot over a medium heat, then add the onions and cook for 5 minutes, stirring often, until soft.

2. 2

   Cook: Stir in the carrots and parsnips and cook for 5 minutes, stirring often. TIP: Add a splash of water if it starts to stick to the bottom of the pan.

3. 3

   Stir in the garlic, turmeric, cumin, ginger and pepper and cook for a further minute.

4. 4

   Simmer: Add the vegetable stock and water, stir well and bring to the boil. Reduce the heat and simmer, covered with the lid, for 15 minutes or until the parsnips and carrots are cooked through.

5. 5

   Blend the soup in a blender or with a hand held immersion blender. If the soup is too thick, add a little water to thin.

6. 6

   Serve warm divided into bowls. If desired, swirl in a little yogurt or cream and sprinkle with chopped parsley.