Carrot, parsnip and ginger soup

Name: Carrot, parsnip and ginger soup
Prep time: 25 min
Total time: 50 min
Yield: 6
Ingredients: 2 tbsp vegetable oil; 1 large or 2 medium onions, chopped; 500g carrots, roughly chopped; 500g parsnips, roughly chopped; 1 tsp ground turmeric, optional; 1 tbsp ground coriander; 40g root ginger, chopped; about 1.4 litres vegetable stock (use gluten-free stock if required); juice of ½ lemon; 12 tbsp natural yogurt, to serve; coriander leaves, to serve; 2 tbsp vegetable oil; 2 tbsp shredded root ginger; ½ tbsp nigella seeds (or cumin or mustard seeds)

Serves: 6

Prep time: 25 mins

Total time: 50 mins

Recipe photograph by Tara Fisher

Carrot, parsnip and ginger soup

Recipe by Tamsin Burnett-Hall

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Nothing makes you feel better on a cold winter day than a warming bowl of soup. Adding ginger helps digestion, while a dollop of natural yogurt gives you a welcome top-up of probiotics, the ‘good’ bacteria we all need for a happy stomach

Serves: 6

Prep time: 25 mins

Total time: 50 mins

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Vegetarian Soups Vegetables Gluten-free Healthy Winter Under 600 calories

Nutritional information (per serving)

Calories

216Kcal

Fat

10gr

Saturates

2gr

Carbs

22gr

Sugars

15gr

Fibre

8gr

Protein

5gr

Salt

0.7gr

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking

See more of Tamsin Burnett-Hall’s recipes

Tamsin Burnett-Hall

See more of Tamsin Burnett-Hall’s recipes

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Ingredients

2 tbsp vegetable oil
1 large or 2 medium onions, chopped
500g carrots, roughly chopped
500g parsnips, roughly chopped
1 tsp ground turmeric, optional
1 tbsp ground coriander
40g root ginger, chopped
about 1.4 litres vegetable stock (use gluten-free stock if required)
juice of ½ lemon
12 tbsp natural yogurt, to serve
coriander leaves, to serve

For the crispy ginger (optional)

2 tbsp vegetable oil
2 tbsp shredded root ginger
½ tbsp nigella seeds (or cumin or mustard seeds)

Step by step

Get ahead

The soup keeps for 3-4 days in the fridge or can be frozen.

Heat the oil in a large saucepan or casserole. Add the onions and a pinch of salt, and cook for 5 minutes over a medium heat until starting to soften. Add the carrots, parsnips, ground spices and ginger and stir well to coat. Cook gently, covered, for 10 minutes, making sure the spices don’t catch and burn. This helps to bring out the full flavour of the vegetables.
Add the stock, bring to a simmer and cook for 15-20 minutes or until the vegetables are completely tender. Blend the soup until smooth, then adjust the seasoning and consistency, adding lemon juice to taste and extra water if the soup is too thick. Reheat if necessary.
If making the crispy ginger, heat the oil in a small frying pan and fry the ginger until it’s starting to turn golden and crisp. Add the seeds and cook for another 15-30 seconds.
Ladle the soup into bowls and top with a swirl of yogurt, coriander leaves, and the crispy ginger and seeds if using.

Bread to dunk