Summary

Ingredients

• 4 tablespoon butter
• 1 large onion (s), chopped
• 450 g carrot (s), chopped
• 2 large parsnips, chopped
• 1 tablespoon ginger, freshly grated
• 1 teaspoon orange peel, grated
• 600 ml vegetable stock
• 125 g cream
• some coriander green, fresh to taste
• 1 pinch (s) salt and pepper

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Instructions

1. Melt the butter in a saucepan over low heat and sauté the onion for 3 minutes while stirring. Add the carrots and parsnips and cook for 15 minutes, stirring occasionally, until they just soften.
2. Stir in the ginger and orange peel and pour in the broth. Bring to the boil, reduce the temperature and simmer covered for 30-35 minutes, until the vegetables are soft and cooked through. Remove from heat and let cool for 10 minutes.
3. Puree the soup in the food processor or blender until smooth. Return to the rinsed saucepan, stir in the cream and season with salt and pepper. Heat gently over low heat.
4. Take the soup off the stove and pour it into the soup bowls.
5. Serve garnished with coarsely ground pepper and a sprig of coriander.