Carrot and Parsnip Soup

“From an old Australian table magazine”
READY IN:
50mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook onion,ginger,garlic and cumin in oil for 3 minutes.
  2. Add carrots and parsnips and cook for 3 minutes.
  3. Reduce heat and stir in stock.
  4. Cover and simmer for 30 minutes until vegies are soft.
  5. Blend soup till smooth - take care if it is hot.
  6. Season to taste.
  7. serve topped with sour cream and coriander.

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