Description
Mary Berry’s Carrot and Parsnip Soup is a hearty and creamy soup made with fresh carrots, parsnips, onions, and a touch of warming spices. The soup is blended to a smooth consistency and is perfect for a light meal or an elegant starter. It can be made with simple pantry ingredients, making it an easy go-to recipe for any occasion.
Ingredients
Scale
- 500g carrots (peeled and chopped)
- 400g parsnips (peeled and chopped)
- 1 large onion (chopped)
- 2 garlic cloves (minced)
- 1.2 liters vegetable or chicken stock
- 2 tbsp olive oil or butter
- 1 tsp ground cumin (optional, for extra warmth)
- 1 tsp ground coriander
- 150ml single cream (optional)
- Salt and freshly ground black pepper to taste
- Fresh parsley or coriander (for garnish)
Instructions
- Prepare the Vegetables: Peel and chop the carrots and parsnips into evenly sized pieces. Chop the onion and mince the garlic.
- Sauté the Vegetables: Heat the olive oil or butter in a large saucepan over medium heat. Add the chopped onions and garlic and cook until softened, about 5 minutes. Stir in the ground cumin and ground coriander and cook for another minute to release the flavors.
- Add the Carrots and Parsnips: Add the chopped carrots and parsnips to the pan and stir to combine with the onions and spices. Cook for 2-3 minutes, stirring occasionally.
- Add the Stock and Simmer: Pour in the vegetable or chicken stock and bring the mixture to a boil. Reduce the heat, cover the pan, and simmer for about 25-30 minutes, or until the vegetables are tender.
- Blend the Soup: Once the vegetables are soft, remove the pan from the heat. Use a hand blender to blend the soup until smooth and creamy. If you’re using a regular blender, blend the soup in batches, being careful to allow steam to escape.
- Season and Add Cream: Stir in the single cream (if using) and season with salt and freshly ground black pepper to taste. If the soup is too thick, add a little more stock or water to reach your desired consistency.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley or coriander. Serve with crusty bread for a complete meal.