Spiced Carrot & Parsnip Soup
Total Time
55 minutes
Prep Time
0 seconds
Cook Time
55 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 1 onion
- 3 cloves garlic
- 1 teaspoon ground cumin
- 1 tablespoon curry powder
- 2 large carrots
- 1 large parsnips
- 1 x 14 fl oz tin coconut milk
- 1 vegetable stock cube
- 2 limes
- 6.7 fl oz almond milk
- drizzle of olive oil
- pinch of sea salt
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Preparation
Step 1
Place a deep pan over medium heat and add a drizzle of olive oil. Once warm, add the onion, garlic and a pinch of salt. Mix well and cook for 5–10 minutes until soft.
Step 2
Add the cumin, curry powder, diced carrots and parsnips. Mix well and cook for 10–15 minutes until the carrots are beginning to soften. At this point, add the coconut milk and veggie stock.
Step 3
Bring to the boil, then reduce the temperature and leaving to simmer for 30 minutes until the parsnips and carrots feel soft.
Step 4
Add the lime juice before blending everything together until smooth.
Step 5
Once smooth, place the soup back over medium heat and stir through the almond milk, adding a dash more if needed to make your preferred consistency. Cook for a few more minutes until everything has heated through.
Step 6
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