I had leftover cooked carrots this week that I didn’t want to go to waste. So, at Raizel’s request, I made this carrot soup.
This is a very fast and easy recipe and a great way to serve vegetables!
2 lbs carrots
1 lbs parsnips
1 onion, chopped
1 bay leaf
1 teaspoon coriander
1 teaspoon ginger, I used dried, but fresh is always better
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon garlic powder, fresh garlic is preferable
1 tablespoon salt, to taste
Water to cover
Optional: fresh cilantro
Alternative Additions: This can also be made with butternut squash and/or a potato.
A potato would give it a thicker, creamier texture.
I have also added almond butter, which gives a really rich taste, but a little too risqué for some people.
Sauté onions, add carrots and parsnips and water to cover. Bring to a boil, cover and simmer until done. Add spices and then blend with an immersion blender. Adjust seasoning.
I made this on top of the stove, but it could be made in a crockpot or pressure cooker.
In a crockpot, be careful not to over cook.
In a pressure cooker, 2 minutes to pressure if vegetables are sliced.
Everyone loved it! Yaffa even asked to take it to school for lunch.
Here is the picture: