Spicy carrot, parsnip and potato soup

Spicy veg soup
Average rating: 3 out of 5 star rating

This warming soup has a hint of cumin and the sharp flavour of coriander, as well as comforting winter vegetables

  • Serves: 4

  • Prep time: 15 mins

  • Cooking time: 20 -25 mins

Ingredients

You can serve this spicy soup with chunks of your favourite crusty bread.

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  • 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

  1. In a large pan, melt the butter then gently fry the onion for 5 mins, or until soft.
  2. Add the potatoes, parsnips and carrots and continue to cook, covered for 10 mins over a low heat stirring occasionally.
  3. Stir in the cumin and coriander and cook for 1 min before adding the stock.
  4. Season to taste then bring to the boil, reduce the heat, cover and simmer for 20-25 mins or until the vegetables are tender.
  5. Allow to cool slightly then place in a food processor and whizz until smooth.
  6. 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.
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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

http://www.goodtoknow.co.uk/recipes/140489/Spicy-carrot--parsnip-and-potato-soup