Creamy Carrot & Parsnip Soup (small batch)

 

We have had some bitterly cold days here in Nova Scotia over the past few weeks.  Winter cold.  This really has been soup-eating weather.  I don't mind soup. I love soup, and this Creamy Carrot & Parsnip Soup recipe is one of my favorite recipes!

It uses two of my favorite root vegetables. I adore both carrots and parsnips. They are perfect flavor partners, especially in soups and in stews. 

 

When cooked parsnips have a lovely almost sweet nutty flavor, with a very subtle hint of honey. I love them.  I could eat them any which way. One particular way I enjoy them is fried in butter.   They are also beautiful roasted, especially with carrots. As I said perfect partners. No stew I make would be complete without me adding a few parsnips.  

They were not something which we really had when I was growing up as our mother hated them. She used to tell a story about her father offering her a nickel to try one when she was a child. Even the alure of what was quite a bit of money back then was not enough to tempt her into eating one.  I discovered them as an adult and have been loving them ever since!

This soup recipe I am sharing today highlights their flavor perfectly, blended along with the sweetness of carrots.  Together this is a really delicious combination. Earthy, spicy, slightly sweet.  Perfectly sized for two people, this soup makes a fabulous lunch for a cold winter's day, or a light supper or first course. 

 

WHAT YOU NEED TO MAKE CREAMY CARROT & PARSNIP SOUP

A few simple ingredients and some tasty fresh vegetables. 

• 1/2 TBS light olive oil
• 1 small onion, peeled and coarsely chopped
• 1 1/2 stick celery, washed, trimmed and coarsely chopped
• 1 small clove of garlic, peeled and crushed
• 1/2 TBS finely grated peeled fresh gingerroot
• 1/2 TBS mild curry powder
• pinch of cayenne pepper (or to taste)
• kosher salt and freshly ground black pepper to taste
• 1/2 pound (250g) parsnips, peeled and chopped
• 1/4 pound (125g) carrots, peeled and chopped
• 2 1/4 cups (600ml) good quality vegetable stock (I use better than boullion)
• additional hot stock as needed

 

I use light olive oil. It's a bit healthier than other oils. I save the extra virgin olive oil for salads, etc. I only use it in cooking if it is specific to the recipe.

I buy organic fresh garlic and gingerroot. They grow really great garlic around here locally.

Parsnips are a highly underrated vegetable.  I love them. They have an almost perfume like scent and their flavor is lovely, slightly sweet.  They may look like white carrots, but their flavor is nothing at all like a carrot. 

I discovered Better than Boullion about a year or so ago. I keep the chicken, beef and vegetable ones in my house all the time. I love them.

 

HOW TO MAKE CREAMY CARROT AND PARSNIP SOUP

Homemade soups are such a simple to thing to make and so much tastier than anything which comes in a can.

Heat the oil in a medium sized deep saucepan. Add the chopped onion and celery, garlic, and grated ginger root.

Cook, stirring occasionally, until softened, without allowing to brown. Stir in the curry powder and cook for a further 5 minutes.

 

Add the chopped parsnips and carrots. Stir to coat well in the aromatics. Season lightly with salt and pepper.

Pour in the vegetable stock. Bring to the boil, then reduce to a simmer and cook over low heat for a further 30 to 35 minutes, or until very soft.

 

Remove from the heat and puree, using an immersion blender, until smooth. (You can also use a food processor or a regular blender. Just be careful blending hot liquids.)

Return to the stove and add additional stock as needed to give you the right consistency. You want it thick but not too thick. Heat through.

Taste and adjust seasoning with salt and black pepper and a pinch of cayenne if desired. Serve immediately in heated bowls. This soup freezes well.

 

This soup makes for a delicious flavor-filled lunch or light supper for two.  Its rich and creamy without any cream!  Low in fat as well.  You can vary the amount of spice by the amount of cayenne pepper used, or you can leave it out altogether. 

You can also use a strong curry powder if you want a bit more snap. I find a mild curry powder is about what I enjoy these days.

This was delicious served with some crisp wheat crackers. Altogether it was a healthy and very satisfying meal for a cold winter's day. If you like a TBS of sour cream or plain yogurt can be swirled through the soup for additional flavor and creaminess.

 

Are you looking for something a little bit heartier when it comes to soup?  Here are a couple of beautifully delicious options!

WINTER VEGETABLE SOUP WITH CHEESE DUMPLINGS - Soup with dumplings?  Count me in!  Especially cheese dumplings.  Simple to make and using simple everyday ingredients. Its also a great way to use up what's in the fridge. This is a deliciously hearty soup with plenty of vegetables, ham and fluffy cheese dumplings. I guarantee your family will love this!  

LITTLE MEATBALL SOUP - It's amazing what you can do with a package of macaroni, a tin of tomatoes, some stock cubes and a pound of Italian sausage!! This deliciously hearty soup is fantastic ladled into heated bowls and topped with a smattering of good, grated cheese!  Garlic bread would go very well alongside of this delicious soup!

 

Yield: 2 servings

Author: Marie Rayner

Creamy Carrot & Parsnip Soup (small batch)

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Sweet, nutty with a bit of spice. Deliciously sized for two people to enjoy!

Ingredients

• 1/2 TBS light olive oil
• 1 small onion, peeled and coarsely chopped
• 1 1/2 stick celery, washed, trimmed and coarsely chopped
• 1 small clove of garlic, peeled and crushed
• 1/2 TBS finely grated peeled fresh gingerroot
• 1/2 TBS mild curry powder
• pinch of cayenne pepper (or to taste)
• kosher salt and freshly ground black pepper to taste
• 1/2 pound (250g) parsnips, peeled and chopped
• 1/4 pound (125g) carrots, peeled and chopped
• 2 1/4 cups (600ml) good quality vegetable stock (I use better than boullion)
• additional hot stock as needed

Instructions

1. Heat the oil in a medium sized deep saucepan. Add the chopped onion and celery, garlic, and grated ginger root.
2. Cook, stirring occasionally, until softened, without allowing to brown. Stir in the curry powder and cook for a further 5 minutes.
3. Add the chopped parsnips and carrots. Stir to coat well in the aromatics. Season lightly with salt and pepper.
4. Pour in the vegetable stock. Bring to the boil, then reduce to a simmer and cook over low heat for a further 30 to 35 minutes, or until very soft.
5. Remove from the heat and puree, using an immersion blender, until smooth.
6. Return to the stove and add additional stock as needed to give you the right consistency. You want it thick but not too thick.
7. Taste and adjust seasoning with salt and black pepper and a pinch of cayenne if desired. Serve immediately in heated bowls.
8. This soup freezes well.

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