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For Foodies: Spiced Carrot and Parsnip Soup


12-10-2012 09:45

If you’re looking for something cheerful and filling for your packed lunch, Sophie Morris’s delicious Spiced Carrot and Parsnip Soup is just the thing to warm you up. It’s so simple even novice cooks can whip it up, and like all home-made soup it keeps very well in the fridge – it might taste even better reheated, if that’s possible. Go on, give it a try – you’ll never look at a packet soup again.

 

Ingredients
1 leek, finely sliced
1 garlic clove, crushed
2 large parsnips, scrubbed and cubed
2 large carrots, scrubbed and cubed
salt and freshly ground black pepper
1 tablespoon plain flour
1 tablespoon curry powder
1 litre chicken or vegetable stock, simmering
100 ml milk or cream (optional)

 

1 Melt a knob of butter in a large saucepan and add the leek, garlic, parsnips and carrots. Season and stir well. Cover and cook over a low heat for 10 minutes, until soft.

 

2 Stir in the flour and curry powder and gradually incorporate the stock, stirring all the time. Simmer uncovered for 10–15 minutes, until the vegetables are fully cooked.

 

3 Purée with a hand blender until completely smooth. Add the milk or cream, if using. Gently heat through and season to taste. To serve, ladle into warmed bowls.



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