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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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From an old Australian table magazine Ingredients:
2 tablespoons olive oil |
1 brown onion, chopped |
100 g fresh ginger, peeled and grated |
2 crushed garlic cloves |
1 teaspoon ground cumin |
750 g carrots, peeled and chopped |
500 g parsnips, peeled and chopped |
4 cups chicken stock |
1/2 cup sour cream |
coriander |
Directions:
1. Cook onion,ginger,garlic and cumin in oil for 3 minutes.
2. Add carrots and parsnips and cook for 3 minutes.
3. Reduce heat and stir in stock.
4. Cover and simmer for 30 minutes until vegies are soft.
5. Blend soup till smooth - take care if it is hot.
6. Season to taste.
7. serve topped with sour cream and coriander.
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