Carrot and Parsnip Soup


This is a very popular soup, but does need a blender.

The quoted volumes make a BIG soup, so cut down on the ingredients if you are just feeding one or two people.

With inspiration from and great thanks to the Moosewood Restaurant with their many cook books and excellent ideas and passion for food the way we like it at home.

American of course, as meals on this scale would be.

This recipe contains the following types of ingredient: plants and fungi.


medium onion peeled and chopped
cloves garlic, peeled and crushed
2.54 cm
root ginger, peeled and grated
vegetable oil
FAIRTRADE ground cumin
FAIRTRADE ground coriander
FAIRTRADE chilli powder
FAIRTRADE cayenne pepper
FAIRTRADE apple juice
vegetable stock or water
carrots, peeled and sliced
parsnips, peeled and sliced
FAIRTRADE orange juice
FAIRTRADE fresh lemon juice
Salt and freshly ground FAIRTRADE black pepper to season


In a saucepan fry the onions, garlic, ginger and salt for 5 minutes stirring a little at medium heat until starting to turn translucent.

Add the cumin, coriander, cinnamon, cayenne and chilli powder and fry for a minute or so. Don't worry if the spices and oil form a layer on the bottom of the pan.

Pour in the apple juice to deglaze the pan, and transfer the onion mixture to a large soup pot.

Add the water or stock, carrots and parsnips. Cover and simmer for 20 minutes or until the vegetables are soft.

In a blender or food processor, purée the vegetable mixture with the orange juice, working in batches.

Stir in the lemon juice and add salt and pepper to taste.

To serve

Gently re-heat to serve, or chill for at least 3 hours to serve chilled.

Good with a dollop of yoghurt, and some fresh wholemeal bread buns.


None really. The recipe is tolerant of variations in quantities.