Creamy Carrot and Parsnip Soup

Ingredients

Butter-4tbsp

Onion large (chopped)-1

Carrots-450gms

Parsnips large (Chopped)-2

Grated fresh ginger-1tbsp

Grated orange zest-1tbsp

Vegetable stock -2cups

Light cream-1/2 cup

Salt and pepper

Fresh cilantro sprigs to garnish

Method

• Melt the butter in a large pan over low heat, add the onion and cook, stirring for 3 minutes, until slightly softened, add the carrots and parsnips, cover the pan and cook stirring occasionally for about 15minutes until the vegetables cooked a little.
• Mix ginger, orange zest, and stock bring to a boil then reduce the heat, cover the pan and simmer for 30-35minutes, until the vegetables are tender remove the soup from the heat and let cool for 10minutes.
• Shift the soup to a food processor and process until smooth, return the soup to the rinsed out pan stir in the cream, and season to taste with salt and pepper, warm through gently over low heat.
• Remove from the heat and ladle into warmed bowls, decorate with pepper and cilantro sprigs and serve immediately.

      Benefits

• Carrot is mainly composed of water and carbohydrates, fiber, starch and sugar, weight loss, eye health.
• Parsnips rich in dietary fiber, vitamin c, good for the heart, prevent cancer
• Ginger reduces muscle pain, contain medicinal properties