Curried carrot & parsnip soup

while the weather seems to be warming up after all that snow, the nights are still a little chilly around here. there’s always a fire crackling away somewhere in the house and supper is usually a warming bowl of soup.

Prep | 10 minutes

Cook | 20 minutes

Serves | 4


Step 1:

1tbsp extra virgin olive oil

1 onion, peeled and roughly chopped

Step 2:

2 small potatoes, peeled and diced

3 parnsips, peeled and diced

4 carrots, peel and rough chopped

1tsp parsley

1tsp thyme

1tsp ground coriander

1tsp curry powder

1tbsp ground cumin

Step 3:

600ml vegetable stock

1x400g tin of lentils, drained & cooked (with 2tbsp reserved for garnish)

1x bay leaf


reserved lentils

sprinkling of parsley

a few chilli flakes


In a large frying pan sauté the onion in a little oil for 3 minutes to soften. Stir in the remaining veg, herbs and spices and cook for a further 7 minutes. Add the stock, lentils and bay leaf and simmer for 10 minutes. Remove the bay leaf and reserve 2tbsp of lentils for the garnish. Transfer to a blender that accepts hot liquid and process until smooth. Garnish with the lentils, a sprinkling of parsley and a few chilli flakes, if you like.

Copyright (c)

Published by misterrands


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