Tag Archives: soup

Carrot and Parsnip Soup


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.

4 servings


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! 


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Sweet Potato and Lentil Soup


  • 1 sweet potato, peeled and diced
  • 3 carrots, cut into ½” pieces
  • 1 small onion, chopped into ½” pieces
  • 2 leeks, halved lengthwise and cut into ½” pieces
  • 3/4 cup dried yellow or red lentils
  • 1 4-inch piece ginger, peeled and finely grated
  • 1 teaspoon curry powder
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • Juice of ½ lemon
  • ½ cup chopped fresh cilantro


  • Combine the sweet potato, carrots, onion, leeks, lentils, ginger, 3/4 teaspoon curry powder and 1 teaspoon salt in a 4-to-6-quart slow cooker. Add 6 cups water and stir, then cover and cook on low, undisturbed, 8 hours.
  • Stir the soup vigorously with a whisk to make a rough puree. Thin with hot water, if desired.
  • Melt the butter in a small skillet over medium-high heat. Add the garlic and the remaining 1/4 teaspoon curry powder and cook until the curry powder is slightly toasted, about 1 minute.
  • Stir the curry mixture into the soup and add the lemon juice, cilantro, and salt and pepper to taste.

Carrot, Delicata and Rutabaga Soup


  • 3-4 carrots, finely chopped
  • 1 medium rutabaga, finely chopped
  • 1 delicata squash, finely chopped
  • 1 large onion (or leek)
  • 2 tablespoons corn flour mixed well with 1 cup water
  • ¼ cup fresh parsley, chopped
  • Salt and pepper to taste
  • Chicken or vegetable broth (optional)


  • Place the chopped carrots, squash and rutabaga in a medium but deep saucepan.
  • Fill it up with water or broth until vegetables are covered. Bring contents to a boil then reduce the heat to low and simmer until everything is soft.
  • Use a masher and slowly mash the vegetables into puree form. Stir constantly until it is all mixed well and smooth.
  • Add in the corn flour and water mixture. Keep simmering until the soup is thickened and pasty.
  • Add in salt to taste. Sprinkle ground black pepper and parsley over soup and serve.

Hearty Corn Chowder


  • 2 strips bacon (optional)
  • 1 stalk celery, chopped
  • 1 small onion, diced small
  • 1 clove garlic, minced
  • 2 medium potatoes or 3 small potatoes, cubed
  • 1 ear of corn
  • 1 carrot, chopped
  • ½ cup cream
  • 1 tablespoon flour
  • ½ teaspoon ground sage
  • Salt and pepper to taste



  • In a large pot, bring enough water to submerse corn to a boil. Peel corn and remove husk if necessary. Boil for 10-15 minutes or just until soft. Remove from boiling water and set aside to drain.
  • In a large pan, fry bacon until almost done. Add celery, onion, and garlic and sauté until lightly brown. Remove bacon and cut into bite-sized pieces.
  • Transfer everything to a cooking pot. Add corn, potatoes, carrots, butter, and broth. Cook for about 15 minutes.
  • Mix flour and a little water together to form a paste. Add along with cream to the cooking pot and cook for another 30 minutes. Add more flour to reach a desired thickness.
  • Season with sage and salt and pepper to taste.
  • For best results enjoy near a fire with friends and family.