I love nothing more than to start a holiday meal with a cozy bowl of soup, and this creamy carrot parsnip soup makes the perfect starter.
This simple soup is a must try this Winter, and whether you enjoy it as a starter or as a main, serve it with your favourite bread or crackers.
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Ingredients
1/2 tbsp extra virgin olive oil
1 large garlic clove -finely grated
1 small red onion -diced
4 medium carrots -peeled and cut into rounds
3 small parsnips -peeled and cut into rounds
1 small sweet potato -peeled and cut into cubes
1 (900 ml) container vegetable broth
3 cups water
4 bay leaves
1 tsp finely grated fresh ginger
Salt and black pepper to taste
Dash a cayenne pepper -optional
![](https://static.wixstatic.com/media/d71613_d360436f6da640f3932c3c2a23d98b79~mv2.jpg/v1/fill/w_980,h_1225,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/d71613_d360436f6da640f3932c3c2a23d98b79~mv2.jpg)
Directions
- Put the extra virgin olive oil in a pot and add in the garlic and onion. Heat on medium and cook for a few minutes.
- Add in the rest of the ingredients and increase the heat to bring to a boil.
- Reduce the heat to medium and cook for 1 hour.
- Reduce the heat a little if needed. There should only be a very soft boil.
- Remove the bay leaves and puree the contents of the pot.
- Add in a little more water if the soup is too thick.
- Purée until the soup is creamy.
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