Baked carrot and parsnip Soup
If you’re looking for a soup to enjoy on cold November evenings, try this one - it will definitely warm you up!
Serves 4
Ingredients
400g parsnip (peeled and cut into quarters)
400g carrot (peeled and cut into quarters)
1 large onion (finely chopped)
4 garlic cloves (minced)
2 tsp minced fresh chili pepper
Pepper
Salt
Oil
4 tsp ginger (minced)
1 l vegetable stock
100 ml vegan cream (I used soy)
1 tsp vinegar/lemon juice
Method
Heat oven to 180C fan/200C and put parsnips and carrots in a roasting tin. Drizzle with 1 tbsp of oil, 1 tsp salt and 1/2tsp black pepper. Roast for about 40 mins (until soft).
When you have about 10 to 5 mins left of roasting vegetables, heat up 2tsp of oil in a large saucepan, add onion and fry until translucent, which takes around 5 mins. Add ginger and fresh chili pepper, fry for about 1 min and then add garlic and fry for another 1 min.
Add baked carrots, parsnips and 1l of vegetable stock. Bring to boil and simmer for about 10 mins.]
Blend the soup, add vegan cream and vinegar or lemon juice. Taste and season with more salt or black pepper.
Notes:
If you’re not a fan of ginger, add in the soup just 2tsp, you won’t taste it that much.
I often use vegan milk instead of cream - it is more convenient - I usually don’t have cream on hand.
If you have white miso in your fridge, why not to add around 4 tsp into just cooked soup? It is very nice that way. Just be sure not to reheat the soup again, it would kill all those good things in miso.
In case your soup seems too thick, add more stock/vegan cream (I like my soup almost like a mash).