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Carrot, Parsnip and Ginger Soup

A sweet and earthy soup made with parsnips and carrots, with a touch of spice from the ginger. Drizzled with a fresh herb oil on top for an added freshness.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Soup
Servings: 4

Ingredients

  • 250 g parsnips
  • 250 g carrots
  • 1 medium white onion
  • 2 garlic cloves
  • 30 ml olive oil (2 tbsp)
  • 20 g fresh ginger
  • 1/2 tsp tumeric
  • 1 litre vegetable broth hot (4 cups)
  • salt and pepper to taste
  • Herb Oil to garnish
  • Sunflower seeds to garnish
  • Chili flakes to garnish

Instructions

  • Pre-heat oven to 200°C/400°F and line a large baking tray with parchment paper.
  • Wash the parsnips well and grate the skin as with the carrots, and cut into similarly sized cubes. Dice the onion, garlic and ginger.
  • Place parsnips and carrots on the baking tray and drizzle with some olive oil. Roast for about 30 minutes, until the parsnips and carrots are tender and have a nice char on them. Important - flip the vegetables half way through cooking so to get an even cooking.
  • Once the vegetables have cooked, heat the oil in a large pot and add the diced onion. Sauté the onion for about 5 minutes, until the onion is soft and translucent.
  • Add the garlic and ginger and let sauté for about a minute. Once these are soft, add turmeric and black pepper, and let cook for a few minutes.
  • To the large pot, add the roasted vegetables and the vegetable broth, cover and turn the heat up. Let the soup come to a boil, then turn down the heat and let simmer for about 15 minutes.
  • Allow the soup to cool for a few minutes. 
  • Use an immersion blender or a traditional blender, to blend until smooth.  Once the soup is blended season with salt and pepper. 
  • Serve topped with a herb oil, sunflower seeds and some chilli flakes, with some crusty toasted bread on the side, if desired.

Notes

NB. add extra water accordingly, if you want a thinner consistency
The herb oil is a made of: a bunch of parsley, 1/2 lemon peel, 1 diced garlic clove and 2 tbsp olive oil blitzed together.