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We hope you got insight from reading it, now let’s go back to parsnip & carrot creamy soup recipe. You can cook parsnip & carrot creamy soup using 8 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to make Parsnip & Carrot creamy soup:
- You need 500 g of parsnips.
- Take 750 g of carrots.
- Prepare 1 can of coconut milk.
- Take 500 ml of stock.
- Use of Ground cumin.
- Take of Served with chilli.
- Provide 2 of garlic cloves.
- Provide of Oil.
Steps to make Parsnip & Carrot creamy soup:
- Roast carrots and parsnips with garlic in oil with ground cumin.
- When veg is soft and aromatic take out the oven and allow to cool.
- Once cool add to blender with coconut milk and blend until smooth, if you need more liquid start slowly adding more stock. In total you will add all stock to blender..
- Once all blended you can add to a pan to re heat, depending on how thick your mix is you may want to add more stock.
- When hot enough then serve and sprinkle a bit of chilli on for kick.
Parsnip, a vegetable usually roasted or puréed, is crunchy, sweet, and delicious raw. Sweet in flavour and robust in feel, parsnips are often the first side dish to be scoffed. However, they can be used for much more than simply a roasted side. Like their relative carrots, they can be used in sweet dishes and brunch recipes, and deserve to take centre stage as the star component of a main course. Parsnips are root vegetables that look like cream-coloured carrots.
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