Carrot and Parsnip Soup with Cumin & Thyme
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Loading...This soup freezes very well. It is creamy but made without cream. The vinegar is important in this recipe to achieve balance as the root vegetables are sweet. This is a wonderful Fall or Winter soup.
Ingredients
- 1 lb carrots, trimmed, peeled, and chopped
- 1 lb parsnips, trimmed, peeled, and chopped
- 2 litres vegetable broth
- 2 TBSP olive oil
- 1 large onion, peeled and diced
- 1 clove garlic, grated using a micro plane or finely chopped
- ¼ tsp hot chilli flakes
- 1TBSP fresh thyme or 1 tsp dried
- 1.5 tsp cumin
- ¼ cup apple cider vinegar
- Salt and pepper to taste
Instructions
1
In a Dutch oven or heavy bottomed pot, heat olive oil over medium heat. Sauté onions stirring until translucent and soft, about 10 minutes. Stir in garlic and hot pepper flakes and stir one minute. Add the carrots, parsnips, and broth. Bring to a boil, reduce heat and simmer until vegetables are soft – about 25 minutes. Stir in cumin and thyme. Add in vinegar and stir. Adjust seasoning by adding salt and fresh ground pepper.
2
To serve: Place the soup in a bowl. Add a dollop of sour cream, crème fraiche and a sprinkle of chopped fresh thyme
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