Spicy Parsnip and Carrot Soup

Spicy Parsnip and Carrot Soup
Serves 4

We all need a little spiciness to warm us up, especially after going for those wonderful inspirational autumnal forest walks – I often create new recipes while walking!. This soup freezes very well in batches as well.   

2 onions, finely chopped
1 garlic clove, finely sliced
1 tsp ground cumin
1 tsp ground coriander
5 parsnips, peeled and diced
3 carrots, peeled and diced
2 – 3 tsp medium curry paste (depending how spicy your want the soup!)
1.2litres chicken stock
Salt and ground black pepper
4 tbsp cream

Olive oil or butter

Sprigs of coriander for garnishing
Cream  

1. Melt a little butter or heat the oil in a large pan. Add the onions and cook over a medium heat stirring occasionally for about 6 minutes or until the onions are softened. Add the garlic and simmer for a further 2 minutes. Stir in the ground cumin and coriander and gently cook for another 1 – 2 minutes.
2. Add the parsnips and carrots, stir until thoroughly coated with butter, then stir in the curry paste followed by the stock.
3. Cover the pan and lower the heat. Allow to simmer for about 15 – 20 minutes or until the parsnips and carrots are tender.
4. Remove the pan from the heat and leave to cool slightly.
5. Pour the soup into a blender and mix until smooth (or use the hand blender).  Return the soup to the rinsed saucepan.  Season to taste, stir in the cream and gently reheat.
6. Serve in warm bowls topped with swirls of cream and garnish with sprigs of coriander.

Tip:  Use 2 celeriac instead of the parsnips and carrots and sprinkle 1 tbsp crispy bacon over the top of each bowl.