Carrot and Ginger Soup with Parsnips
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 carrot (s)
- 3 parsnips
- 20 g iner
- 1 clove garlic
- 1 onion (s)
- 1.1 liters water
- 1 teaspoon turmeric powder
- 2 tablespoon vegetable stock powder
- 1 tablespoon salt
- 0.5 teaspoon ½ pepper, freshly ground
- 2 tablespoon rapeseed oil
- 1 tablespoon garden herbs, frozen
Print Recipe
Pin Recipe Instructions
- Peel the carrots, ginger and parsnips and cut into large pieces.
- Heat the oil in a saucepan and fry the carrots, ginger and parsnips in it for about 10 minutes, stirring constantly. Peel the onion and garlic, also roughly chop and place in the saucepan. Fill up with 400 ml water and simmer for about 20 minutes over high heat until the vegetables are soft.
- Then add the rest of the water, mix with the rest of the spices and use a hand blender to grind everything into a creamy soup.
- Serve with herbs.
- Tip: If you want, you can also serve croutons and a whipped cream (which is then no longer vegan).
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