Carrot and Parsnip Soup

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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.

Ingredients

1
medium onion peeled and chopped
3
cloves garlic, peeled and crushed
2.54 cm
root ginger, peeled and grated
vegetable oil
5ml
FAIRTRADE ground cumin
5ml
FAIRTRADE ground coriander
2.5ml
FAIRTRADE chilli powder
pinch
Fair Trade cayenne pepper
200ml
FAIRTRADE apple juice
500ml
vegetable stock or water
200gm
carrots, peeled and sliced
200gm
parsnips, peeled and sliced
200ml
FAIRTRADE orange juice
15ml
FAIRTRADE fresh lemon juice
Salt and freshly ground FAIRTRADE black pepper to season
FAIRTRADE
Sources

Method

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.

Variation

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