Recipe: Spicy carrot & parsnip soup

A beautifully velvety soup to warm you through the winter.



Ingredients:
nob of butter
1 onion
4 parsnips
3 carrots
1.5 litres vegetable stock
1 heaped tsp coriander
1 tsp cumin seeds
1 tsp turmeric
1 small chilli
2 tbsp cream (to serve)


Dice your onion and fry in the butter until soft and caramelised.

Add in your peeled and diced carrots and parsnips and cook over a medium heat for a good 10 minutes.

Add all the spices and give it a stir, leave for a couple of minutes before pouring in hot vegetable stock up to about an inch over the vegetables. Reserve remaining stock.

Allow to simmer for 20 minutes.

Blend (I use a hand blender but you may want to use a freestanding one, in which case do it in batches).

Return to the heat and add more stock until you have a soupy consistency - I did not do this so my soup was more like baby food at first!

Season and serve in deep bowls with a swirl of cream. Make extra for lunch in a flask at work.