Carrot, parsnip and apple soup
I made this soup because I had carrots and parsnips to use up and it’s winter and it’s cold, the weather calls for soup!
The discreet sweetness of apple marries perfectly with the earthy flavour of the root veggies. It is a treat for your palate as well as your body!
Adapt the quantities and ingredients according to your preferences and what you have: I love parsnips and it would be just as good with the opposite ratio, or replace them altogether with sweet potatoes. The soup is delicious in itself without the coconut cream, so you can skip that step if you wish.
Place all the vegetables in a pot with some oil and shallow fry until golden, about 15mins.
Pour in the stock and let simmer for another 15mins (until the vegetables are cooked).
Blend either with a hand blender or a high speed power blender (I have an Optimum 9400).
Put the soup back in the pot if you used a power blender, season to taste (salt and pepper) and add the coconut cream if you’re using it. Give it a good stir and serve!