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- Spicy carrot, parsnip and potato soup
Spicy carrot, parsnip and potato soup
This warming soup has a hint of cumin and the sharp flavour of coriander, as well as comforting winter vegetables
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Serves: 4
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Prep time: 15 mins
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Cooking time: 20 -25 mins
Ingredients
You can serve this spicy soup with chunks of your favourite crusty bread.
- 40g (1½ oz) butter
- 1 small onion, finely chopped
- 450g (1lb) floury potatoes, eg King Edward, peeled and finely diced
- 2 large parsnips, peeled and finely diced
- 3 large carrots, peeled and finely diced
- 1tsp ground cumin
- 1tsp ground coriander
- 1.2 litres (2pts) vegetable stock
- Salt and freshly ground black pepper
- 4tbsp crème fraiche
- Fresh herbs, eg coriander, to garnish (optional)
Method
- In a large pan, melt the butter then gently fry the onion for 5 mins, or until soft.
- Add the potatoes, parsnips and carrots and continue to cook, covered for 10 mins over a low heat stirring occasionally.
- Stir in the cumin and coriander and cook for 1 min before adding the stock.
- Season to taste then bring to the boil, reduce the heat, cover and simmer for 20-25 mins or until the vegetables are tender.
- Allow to cool slightly then place in a food processor and whizz until smooth.
- Return to the pan and stir in the crème fraiche over a low heat, adjust the seasoning before serving immediately, garnished with the herbs if using.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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Your comments
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keith, posted 1 month ago
fresh coriander garnish lifts this dish from good to top notch- that sweet earthy boost- i added grated nutmeg near the end- and a suggestion of heat- cayenne- i felt those added a lot-
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Joy, posted 10 months ago
I actually added quite a bit (based on another recipe), to give it more of an Indian flair. Firstly, I added celery to the veg, as I think celery in soup is delicious! I used olive oil, instead of butter, and omitted the creme fraiche, so it was more like a broth. To the spices I added 1 large, fresh, red chilli, juice of 1 lime & lemon, a thumb size of grated ginger, 1 tbsp balsamic vinegar and 1 tsp sugar. Only takes approx 30mins to cook, most of the time is in the veg prep, as I cut them into very small cubes, so I don't have to bother blending, giving it more texture.
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Chris Forbes, posted 1 year ago
Hi again! Just made this bad boy again!! Forgot to mention in my last post about the prep time, it`s total rubbish! From start to finish it took me just shy of two hours!!! By the way, this time i added a 3/4 of a table spoon of chili powder just to give it an extra kick, "propper pukka" Laters Chris
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Chris Forbes, posted 1 year ago
Made this for a christmas dinner starter and it turned out amazing!!!! Get this, i have never made/cooked anything before in my life, my wife even says that i could burn water!!!!!! I am well into cooking now! The reason i made this is because, me and the missus went to a really posh hotel for my anual christmas knees up and we were given his as a starter and we both comented on how tasty it was!! Big up the cooking massive!!!!!!!!! Chris Forbes. 30, male, can't cook for toffee!
