25 Oct Carrot Parsnip Soup
Posted at 20:47h
Carrot Parsnip Soup
45 - 50 minutes
Peel the carrots and parsnips. Chop into large 1 inch pieces.
Heat on medium in a medium-large pot with the oil and salt for 15 minutes until the vegetables start to caramelize. Stir occasionally to prevent the carrots from sticking to the pot.
Add the cumin seeds, and stir. Continue to cook on medium for 2 minutes.
Add the water to the pot.
Increase the heat to high to bring the water to a boil.
Reduce heat to medium-low to bring it to a simmer. Put a lid on the pot. Cook until the vegetables are soft, approximately 30 minutes.
Transfer the soup to a blender. USE CAUTION!
Blend until smooth. Avoid creating a vacuum seal with the blender lid.
- Add a side of rice crackers or a rice cake.
- Top with paneer.
- Top with little fried potato pieces (ETP recipe)
- Serve alongside a fried egg.
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