Spiced Parsnip & Carrot Soup

 

1 T. light olive oil

1 medium onion, peeled and coarsely chopped

3 sticks celery, washed, trimmed and chopped

1 fat clove of garlic, peeled and crushed

1 T. finely grated fresh ginger root

1/2 to 1 T. curry powder (depending on your taste)

pinch cayenne pepper (optional)

salt and black pepper to taste

500g parsnips, peeled and chopped (a generous pound)

250g carrots, peeled and chopped (1/2 pound, generous)

1 litre of vegetable stock (abut 4 1/2 cups)

Additional hot stock as needed

 

Heat the oil in a large deep saucepan.  Add the chopped onion and celery, garlic, and grated ginger root.  Cook, stirring occasionally, until softened, without allowing to brown.  Stir in the curry powder and cook for a further 5 minutes. Add the chopped parsnips and carrots.  Stir to coat well in the aromatics.  Season lightly with salt and pepper. Pour in the vegetable stock. Bring to the boil, then reduce to a simmer and cook over low heat for a further 30 to 35 minutes, or until very soft.  Remove from the heat and puree, using an immersion blender, until smooth.  Return to the stove and add additional stock as needed to give you the right consistency.  Taste and adjust seasoning with salt and black pepper and a pinch of cayenne if desired.  Serve immediately in heated bowls.  Alternately you can pour this soup into sealable freezer containers and freeze for up to 3 months.