Carrot and Parsnip Soup

"From an old Australian table magazine"
 
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photo by CulinaryQueen photo by CulinaryQueen
photo by CulinaryQueen
Ready In:
50mins
Ingredients:
10
Serves:
6-8
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ingredients

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directions

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

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Reviews

  1. annlouise
    The kids had a hard time with something new. I thought the cilantro took it to near-perfection. Then again, I could eat cilantro in everything but brownies.
     
  2. Deantini
    This soup was a bit disappointing for me; I felt the flaovurs fell flat. I halved the recipe but ended up having to add the full amount of broth because there were not much moisture left when the veggies were done and the veggies were cooked with the lid on. So not really sure what happened, perhaps this is one of the recipes that shouldn't be cut back. I served it with sour cream and cilantro which helped a bit.
     
  3. bluemoon downunder
    A delicious soup: a great winter warmer and quick and easy to prepare! I used a low-fat sour cream (which as always was wonderfully creamy!) but otherwise made it exactly to the recipe. Loved the cumin in this. It blended beautifully with the other ingredients. Thanks for sharing this recipe.
     
  4. dizzydi
    Hmm I just ate this for lunch and it was really good! Its winter here in oz right now and just love having some homemade soup for an easy lunch or dinner and this was just perfect. I look forward to the leftovers over the next couple of days.
     
  5. MechanicalJen
    Very delicious and beautiful soup! I made this a day before eating, so the flavors had time to meld. No changes - no need to! Thanks for a delicous parsnip recipe!
     
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