Curried Roast Carrot and Parsnip Soup
Curried roasted carrot and parsnip soup with a flavorful blend of spices and a smooth texture. Perfect for a warm, comforting meal in 50 minutes. Enjoy!
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Cooking tools:
- Immersion blender
- Grater
- Baking sheet
- Saucepan
- Oven
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Serving bowl
Ingredients
- Fresh coriander or parsley, chopped, to serve
- 1.4Ltr Vegetable stock
- 1x2cm piece of fresh ginger, peeled and grated
- 4 garlic cloves, crushed
- 1 small onion, thinly sliced
- Salt
- black pepper
- 2 tbsp curry powder
- 3 tbsp olive oil
- 600g parsnips, peeled and roughly chopped
- 1kg carrots, peeled and roughly chopped
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