Carrot and Parsnip Soup
Seattle’s rainy season is in full swing! Grab a blanket, your favorite book, and warm up with this cozy winter soup.
2 medium parsnips, chopped
2 carrots, chopped
1 onion, chopped
3 celery stalks, chopped
1 garlic clove, peeled and finely chopped
1 tablespoon fresh ginger, grated
4 cups vegetable broth
4 teaspoons cream
1 tablespoon olive oil
½ tablespoon curry powder
Heat the olive oil in a pan over a medium heat. Add the onion, celery, garlic and ginger and cook for about 5 minutes.
Stir in the curry powder and cook for another 5 minutes.
Add the parsnips and carrots and pour in the vegetable stock. Cover and simmer until the vegetables are tender, about 30 minutes.
Puree the soup, in batches if necessary, adding more stock to get the right consistency.
To serve, drizzle each bowl with a tablespoon of cream.
We hope you enjoy it, and stay dry Seattle!