Carrot and Parsnip Soup

This is a recipe I created for dinner one night.

3-4 medium sized carrots, quartered lengthways
3 large parsnips,quartered lengthways
3 medium onions, quartered
2 tbsp olive oil
25g fresh ginger
25g chives
salt and pepper to season
1 handful croutons per person
1L vegetable stock


Step 1

Place the carrots, parsnip, onions and half the ginger into a roasting dish and coat with the oil and seasoning and place into an oven, pre-heated to 180°C, for 40 minutes. Once cookedplace into a blender with the chives, stock, rest of the ginger, and blend.

Step 2

Reheat and serve with the croutons sprinkled on top.



This is a very nice dish, the ginger adds a subtle warmth to it which makes it great to have any time of year. A really nice, simple soup.