Carrot and Parsnip Soup

From an old Australian table magazine

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 2  tablespoons olive oil
• 1  brown onion, chopped
• 100  g fresh ginger, peeled and grated
• 2  crushed garlic cloves
• 1  teaspoon ground cumin
• 750  g carrots, peeled and chopped
• 500  g parsnips, peeled and chopped
• 4  cups  chicken stock
• 1⁄2 cup sour cream
•  coriander

Directions

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