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We hope you got benefit from reading it, now let’s go back to parsnip & carrot creamy soup recipe. You can have parsnip & carrot creamy soup using 8 ingredients and 5 steps. Here is how you do that.
The ingredients needed to prepare Parsnip & Carrot creamy soup:
- Take 500 g parsnips
- Get 750 g carrots
- Provide 1 can coconut milk
- You need 500 ml stock
- Provide Ground cumin
- Provide Served with chilli
- Prepare 2 garlic cloves
- Provide Oil
Instructions to make Parsnip & Carrot creamy soup:
- Roast carrots and parsnips with garlic in oil with ground cumin
- When veg is soft and aromatic take out the oven and allow to cool
- Once cool add to blender with coconut milk and blend until smooth, if you need more liquid start slowly adding more stock. In total you will add all stock to blender.
- Once all blended you can add to a pan to re heat, depending on how thick your mix is you may want to add more stock
- When hot enough then serve and sprinkle a bit of chilli on for kick
Also forgot to mention he's credited with bringing the parsnip to the forefront of the vegan movement. Parsnips, popular with ancient Greeks and Romans, were brought over to the Americas with the first colonists. Parsnips are a hardy, cool-season crop that is best harvested after a hard frost. Parsnips are a delicious and nutritious root vegetable related to carrots and parsley roots. Parsnip has such a very strong resemblance to the carrot so much so that many confuse the two.
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