Spiced Parsnip and Carrot Soup

On Boxing Day we took a walk to get some fresh air. After a wander on the local common I received a text from a friend telling me that a local supermarket was giving away bags of Christmas vegetables. It was about 10 minutes walk away so we checked it out. Sure enough, huge crates and trolleys full of bags of parsnips, carrots, sprouts and potatoes with a use by date of today.

We took home 3 bags of potatoes, 3 bags of carrots, and 2 bags of parsnips. I'm sure hauling the extra weight home helped burn off some Christmas calories I baked one bag of potatoes so that we can have Twice Baked Potatoes for quick lunches or dinners once the holiday are over. The second bag was peeled, chopped and par boiled then roughed up sprayed with a little oil and cooked for 15 minutes. I then let the potatoes cool and packed them up for freezing. We've now got ready frozen roasties for the next couple of weeks. 

I made two batches of this delicious soup with the parsnips and some carrots. One batch of soup for lunch today, and one for the freezer. 

Spiced Parsnip and Carrot Soup 

2 tsp oil 

1 onion, sliced 

2 garlic cloves, sliced 

2cm piece fresh root ginger, peeled and thinly sliced 

4 large parsnips, peeled and chopped 

3 large carrots, peeled and chopped

½ tsp cumin seed 

½ tsp coriander seed 

1 Tblsp garam masala 

1.2L vegetable stock 

Heat the oil in a large saucepan. Add the onion and cook for a few minutes until softened and translucent. Add the garlic and ginger, cook for a couple of minutes then add the parsnips, carrots, and spices. Cook for a minute or two, stirring, until the spices are fragrant. Pour over the stock and gently simmer for 20 - 30 minutes until the vegetables are very tender. Using a stick/immersion blender, blitz the soup until completely smooth. Serve immediately or chill then pack into containers for freezing. This soup can be frozen for up to 3 months.