Spicy Carrot and Parsnip Soup

Written by McDonald, T.  |  Date 20th of November 2023

This soup is surprisingly sweet.  Both the carrots and the parsnips have a sweet taste; however, the sweet spicy flavour of the Green Ginger Wine just takes it to a new level.  I like this soup because it is so tasty and filling.  Furthermore, it provides a huge amount of vitamin A.

 

Notes

• Keeps in the fridge for 3 or 4 days
• Freezes well. 
• You can use ginger ale instead of green ginger wine. 
• It's ok to add some water if the soup seems to think.
  

 

Makes 6 portions

Ingredients

• Parsnips, diced 450 g
• Carrots, diced 700 g
  
• 1/2 large onion, diced
• 3 sticks of celery 
  
• 3 cloves garlic, minced
• 3 tbsp of chopped fresh sage
  
• Chilli pepper chopped
  
• Vegetable stock x 500 ml
• Green ginger wine x 150 ml
  
• 4 tbsp of white wine vinegar
  
• The juice and zest of 1 lemon juice
• Ground ginger x 1/2 tsp
• 1/2 tsp ground cumin
• Salt x 1/2 tsp
  
• Black pepper x 2 tbsp
  

 

Method

1. Make the stock and boil the parsnips and carrots in it for about 25 minutes with the sage, salt and black pepper. 
2. Add the onion and celery. 
   
3. Add the cumin, ground ginger, chilli pepper, garlic, and white wine vinegar. 
4. With a submersion blender, blend until you get a smoothish consistency.
5. Add the Green ginger wine, lemon zest and juice.
   
6. Top up with water if needed, stir and leave to simmer for about 20 minutes.

Results

 

I hope that you liked this blog and if you do try this recipe, please let me know how you got on and what it turned out like. You can leave a comment in the comments below.