Gingered Carrot And Parsnip Soup Food

CARROT AND PARSNIP SOUP

Steps:

• Heat the oil in a large lidded saucepan over a medium-high heat. Gently fry the onion with a pinch of salt until soft and lightly golden - this should take 8-10 minutes. Add the chilli flakes and fry for a further minute.
• Add the carrots, parsnips, stock and a generous grinding of black pepper. Bring the pan to the boil, then reduce to a simmer and cook with the lid on for 20-25 minutes until the parsnips and carrots are tender.
• Blend the soup using a stick blender. Season to taste with more salt and pepper and add a little apple cider vinegar, to taste, if the soup is lacking brightness and vibrancy.

CARROT AND PARSNIP SOUP

Steps:

• Cook onion,ginger,garlic and cumin in oil for 3 minutes.
• Add carrots and parsnips and cook for 3 minutes.
• Reduce heat and stir in stock.
• Cover and simmer for 30 minutes until vegies are soft.
• Blend soup till smooth - take care if it is hot.
• Season to taste.
• serve topped with sour cream and coriander.

CARROT & PARSNIP SOUP

Steps:

• Heat the oil in a large saucepan and fry the onion and celery for 10 mins, stirring occasionally until softened. If they start to catch, add a small splash of water. Add the garlic, thyme and ½ tsp black pepper and cook for 2 mins. Add the carrots, parsnips and stock and bring to the boil. Reduce to a simmer and cook for 20 mins until the vegetables are soft, stirring occasionally.
• Blend using a stick blender until smooth. Add the cream and blitz again until combined, then taste for seasoning. To serve, ladle into bowls and scatter over a little chopped parsley, if you like.

GINGER CARROT PARSNIP SOUP

Steps:

• Heat oil in a large saucepan over medium-high heat. Add onion and sautee until tender (about 10 minutes).
• Add garlic and ginger, sautee for another minute.
• Add spices and stir to coat.
• Add carrots, parsnips, and broth and bring to a boil. Reduce heat and simmer until carrots and parsnips are tender (about 30 minutes).
• Puree mixture in a blender or food processor.
• Return to saucepan and slowly stir in coconut milk over medium heat.
• Add lemon juice, salt, and pepper to taste.

CURRIED CARROT & PARSNIP SOUP

Steps:

• Saute onion & parsnips in a large saucepan on medium heat till they start to lightly brown, bringing out the carmelization.
• Add carrots & saute for a few more minutes.
• Add flour & curry powder, stir till mixed well, cook for 2 minutes.
• Slowly add stock, stirring constantly till all stock is added.
• Simmer for 15 to 20 minutes till vegetables are soft & well cooked.
• For rustic soup, just mash.
• For a more sophisticated looking soup, use a blender or immersion blender till soup is smooth.
• Season with salt & pepper if desired.
• Top with a teaspoonful of plain yogurt or sour cream if desired.

PARSNIP, GINGER, AND ORANGE SOUP

Steps:

• In a soup pot (one with a lid) over medium temperature, melt together the oil and butter, then saute the onions until soft, about 5 to 7 minutes.
• Add parsnips and ginger and saute for 5 minutes.
• Add the orange rind (not the juice, just yet) and chicken stock, cover, and simmer over medium heat for 30-35 minutes, removing lid for last 10 minutes.
• Let cool slightly, then pour into a blender and liquidize.
• Return soup to pot, stir in the reserved orange juice, and reheat.
• Season to taste with salt and pepper. Serve with a swirl of cream and chopped parsley.

CREAMY CARROT PARSNIP SOUP

Steps:

• Place first six ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until vegetables are very tender, 25-30 minutes., In a small skillet, heat butter over medium-high heat; saute onion, garlic, horseradish and ginger until onion is tender. Add to carrot mixture. Puree soup using an immersion blender or cool slightly and puree soup in batches in a blender. Stir in buttermilk; heat through (do not boil). Serve with sour cream and, if desired, dill.

GINGERED CARROT AND PARSNIP SOUP

Steps:

• Sautee the onion and celery in olive oil in a large saucepan over medium-high heat for 10-15 minutes or until tender.
• Add ginger and sautee for another 5 minutes.
• Add carrots, parsnips, and chicken broth and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30-40 minutes, or until carrots and parsnips are tender. Remove from heat, let cool for 5 minutes.
• Process mixture in a food processor or with an immersion blender, and puree until smooth.
• Return puree to saucepan. Stir in cream and return to a simmer over medium heat. Add salt, white pepper, and lemon juice to taste.
• Garnish with chives and serve hot, or refrigerate, covered, for several hours and serve chilled.