parsnip and carrot soup
The fridge needed cleaning. I am always amazed at how much stuff accumulates at the back of the refrigerator! Things get shifted (read pushed) around and the old stuff finds its way to the back of the bus. The crisper drawers, well I have an excuse in that area for stuff being pushed to the back; it’s more like being buried. I needed to rescue some hairy-looking carrots about to sprout legs. The parsnips were beginning to grow new tops. A soup was the only thing that sprung to mind and is the easiest way for me to salvage the parsnips and carrots. Not everyone is a fan of parsnips but combined with carrots, they add a touch of sweetness. Add a bit of spice and you have the makings of a very flavourful soup.
you will need
2 to 3 medium-sized parsnips, peeled and chopped
5 to 6 medium-sized carrots, peeled and chopped
1 small onion, chopped
1 clove of garlic, chopped
2 teaspoons green chili paste (more if you like)
3 cups chicken stock or whatever stock you have on hand
1/2 cup 10% cream or full-fat milk (you could also use coconut milk)
Make sure parsnips and carrots are cut into small even chunks for even cooking. The smaller the better as it will take less time to cook. Grab a saucepan and add a splash of olive oil. Over medium heat cook onions until soft. Add parsnips, carrots, and garlic. Stir until combined and the garlic has become fragrant. Add chili paste and stir. Pour in chicken stock and bring the soup to a boil. Reduce heat to a simmer and cook vegetables until soft (about 15 minutes).
Remove from heat and using a hand-held immersion blender, blend until desired consistency. Do a taste test and adjust from there. You may need to add sea salt and freshly ground black pepper. Add cream or milk and stir. If too thick, add more stock. As with most vegetables when the cooking time is done, adding freshly squeezed lime or lemon juice (about 1 tablespoon) will help enhance the flavours. I added lime juice. To serve, drizzle with extra-virgin olive oil and freshly ground black pepper.
the culinary chase’s note:
This soup was just enough for two. Potatoes are also a friend of parsnips so feel free to add them. Enjoy!