![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2023\/03\/Spiced-Parsnip-Carrot-Soup.jpg\")
Spiced Parsnip & Carrot Soup<\/p>\nSpiced Parsnip & Carrot Soup<\/p>\n
<\/p>\n
1 T. light olive oil<\/p>\n
1 medium onion, peeled and coarsely chopped<\/p>\n
3 sticks celery, washed, trimmed and chopped<\/p>\n
1 fat clove of garlic, peeled and crushed<\/p>\n
1 T. finely grated fresh ginger root<\/p>\n
1\/2 to 1 T. curry powder (depending on your taste)<\/p>\n
pinch cayenne pepper (optional)<\/p>\n
salt and black pepper to taste<\/p>\n
500g parsnips, peeled and chopped (a generous pound)<\/p>\n
250g carrots, peeled and chopped (1\/2 pound, generous)<\/p>\n
1 litre of vegetable stock (abut 4 1\/2 cups)<\/p>\n
Additional hot stock as needed<\/p>\n
<\/p>\n
Heat the oil in a large deep saucepan.\u00a0 Add the chopped onion and celery, garlic, and grated ginger root.\u00a0 Cook, stirring occasionally, until softened, without allowing to brown.\u00a0 Stir in the curry powder and cook for a further 5 minutes. Add the chopped parsnips and carrots.\u00a0 Stir to coat well in the aromatics.\u00a0 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.\u00a0 Remove from the heat and puree, using an immersion blender, until smooth.\u00a0 Return to the stove and add additional stock as needed to give you the right consistency.\u00a0 Taste and adjust seasoning with salt and black pepper and a pinch of cayenne if desired.\u00a0 Serve immediately in heated bowls.\u00a0 Alternately you can pour this soup into sealable freezer containers and freeze for up to 3 months.<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n