How to make Carrot & Parsnip Soup.
- 1 large onion
- 500g carrots
- 500g parsnips
- 1 leek
- 1 tbs olive oil
- 1 tbs mild curry powder
- 2 chicken or vegetable stock cubes
- 100g red lentils
Peel and roughly chop the onion, carrots, parsnips and leek.
Heat the oil in a large saucepan, then gently fry the onion for 2 minutes until starting to soften. Add the chopped carrots, parsnips and leek to the saucepan.
Sprinkle over the curry powder and red lentils and stir to mix in. Crumble the stock cubes into the saucepan and add 1 litre of hot water, then stir well until the stock cubes have completely dissolved.
Put a lid on the saucepan and cook for 20 minutes until the vegetables are cooked through and soft.
Once cooked, take the lid off, let the soup cool a little then whizz until smooth with a stick blender.
Serve with a sprinkling of coriander leaves and cheese on toast if wanted.