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🍽️ Creamy Carrot and Parsnip Soup

227 kcal · 30 min · 4 servings

Ingredients

• 10 g Ginger (1 piece)
• 500 g Carrots (4 Carrots)
• 400 g Parsnips
• 1 tbsp Olive oil
• 850 ml Vegetable broth
• 1 tsp Turmeric powder
• 0.5 tsp ground Coriander
• Salt
• Pepper
• 120 ml Almond cream or another plant-based cream substitute
• 30 g Hazelnut kernels (2 tbsp)
• 10 g Parsley (0.5 bunch)

Instructions

1. 1. Peel the ginger and cut it into small cubes.
2. 2. Clean the carrots and parsnips, peel them, and cut the vegetables into small pieces.
3. 3. Heat the oil in a pot.
4. 4. Add the ginger and the cut vegetables to the pot.
5. 5. Sauté the vegetables for 3 minutes over medium heat.
6. 6. Pour in the broth.
7. 7. Season the soup with turmeric, coriander, salt, and pepper.
8. 8. Let the soup simmer for 15 minutes over low heat.
9. 9. Then puree the soup finely with an immersion blender.
10. 10. Stir the almond cream (Mandelcuisine) into the soup.
11. 11. Roast the nuts in a hot pan without fat for 3 minutes over medium heat.
12. 12. Chop the roasted nuts coarsely.
13. 13. Wash the parsley and shake it dry.
14. 14. Chop the parsley leaves.
15. 15. Fill the soup into small bowls.
16. 16. Sprinkle the soup with the chopped nuts and parsley.
17. 17. Serve the soup immediately.

Nutrition per serving

• kcal: 227
• Protein: 5 g · Fett/Fat: 13 g · Carbs: 22 g