Carrot & Parsnip Soup, recipe


Carrot & Parsnip Soup, recipe

Full Description


Ingredients

2 Tablespoons sunflower oil

carrot-parsnip-soup2

2 whole cloves

1 small bay leaf

1/3 cup shallots, thinly sliced

1 large garlic clove

1 ½ cups carrots, peeled & chopped

1 cup parsnips, peeled & chopped

3 ½ cups chicken stock -or- vegetable stock

2 Tablespoons honey -or- to taste

1 teaspoon sea salt

Chopped pistachios [for garnishing]

Cream

Method

1. Heat oil over medium heat and add whole cloves and bay leaf. Cook for a few minutes.

2. Add shallots and cook until translucent and starting to brown. Add garlic and cook for a minute.

3. Add carrots, parsnips and stock. Bring to a gentle simmer and cook covered until vegetables are tender.

4. Puree soup in a blender and return to the pot.

5. Add honey and sea salt to taste and serve with pistachios and a bit of cream.

 

Found at Inspiring the every day.