Carrot & Parsnip Soup with Apple

Carrot and Parsnip Soup with AppleThis carrot soup recipe is a velvety soup with a subtle sweetness from the parsnips and apples. It has a hint of spice from fresh ginger and ground cumin.

It is a very simple soup to whip up but is sure to impress guests.

Recipe below.

Carrot and Parsnip Soup with Apple Carrot and Parsnip Soup with AppleCarrot and Parsnip Soup with Apple

I am often looking for new carrot recipes after I buy huge bunches of carrots on sale. This carrot soup recipe is an excellent way to transform the humble carrot into a delectable dish.

Don’t let the amount of ingredients scare you off- this soup is whipped up in no time at all.

Carrot & Parsnip Soup with Apple

  • Servings: 6
  • Difficulty: easy
  • Print

2 tbsp olive oil
2 tbsp butter
1o garlic cloves, peeled and diced
1″ piece of ginger, peeled and diced
1 large onion, peeled and chopped
2 tsp ground cumin
1 tsp sea salt
2-3 lbs carrots, peeled and chopped
1 lb parsnips, peeled and chopped
2 large apples, peeled, cored, and chopped
4 cups chicken stock
2 cups water

In a large pot, heat olive oil and butter over medium heat. Add garlic and ginger, sautéing for a few minutes, until lightly golden. Add onions, cumin, and sea salt, stirring frequently, until onions start to soften. Add carrots, parsnips and apples and stir. Cook with lid on for 8 to 10 minutes, until carrots start to soften slightly. Add chicken stock and water. Bring to boil. Simmer until carrots are soft enough to mash with fork.

Using an immersion blender, blend soup until smooth and velvety. Add water, if needed, to thin soup to desired consistency. 


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