Spiced Carrot and Parsnip Soup with Croutons
This simple, scrummy spiced carrot and parsnip soup recipe is packed full of good things – Perfect for the whole family. Read more here.
Cooking Time
45 minutes
Prep Time10 minutes
- 3 tbsp Flora Original
- 2 slices of sourdough bread, torn into croutons
- 1 tbsp Sesame seeds
- 600g carrots and parsnips, roughly chopped
- 1 onion, roughly chopped
- 3cm chunk ginger, grated
- 1 tbsp curry powder
- 750ml stock
- Lime wedges, coriander & coconut yogurt, to serve
- Heat the oven to 180C/160C fan. Toss the bread croutons in 2 tbsp of melted Flora and then roll in the sesame seeds. Tip onto a baking sheet and bake for 15 mins, until golden and crisp. Set aside.
- Heat the remaining tbsp of Flora in a deep saucepan and add the onion, carrots and parsnips with some seasoning. Cook for 5 mins on a high heat, until beginning to colour, then add the grated ginger and garlic, and the curry powder. Stir to coat all the veggies and cook for 2 mins, then pour in the stock and bring to the boil. Reduce to a simmer and cook for around 15 mins, until the vegetables are completely soft.
- Transfer to a blender, in batches if you need to, or use a stick blender. Season to taste, adding a little lime juice If you like. Tip into bowls, add a dollop of coconut yogurt, a scattering of sesame croutons and coriander. Serve immediately.
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