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Parsnip & Carrot creamy soup

Before you jump to Parsnip & Carrot creamy soup recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money In The Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the ecosystem. That's a thing of the past now, with everybody being aware of the problems besetting the planet and the shared burden we have for turning things around. The experts are agreed that we cannot transform things for the better without everyone's active involvement. These types of changes need to start taking place, and each individual family needs to become more environmentally friendly. The kitchen area is a good starting point saving energy by going much more green.

A massive amount of electricity is definitely consumed by freezers as well as refrigerators, and it's even worse if they are working inefficiently. When you can get a new one, they use about 60% less than the old models which might be more than ten years old. The appropriate temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Checking that the condenser is actually clean, which means that the motor needs to work less often, will also save electricity.

The kitchen alone gives you many small means by which energy and money can be saved. Efficient living is actually something we can all accomplish, without difficulty. Largely, all it takes is a little bit of common sense.

We hope you got benefit from reading it, now let's go back to parsnip & carrot creamy soup recipe. You can have parsnip & carrot creamy soup using 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Parsnip & Carrot creamy soup:

Prepare 500 g of parsnips.
Take 750 g of carrots.
Provide 1 can of coconut milk.
Take 500 ml of stock.
You need of Ground cumin.
Provide of Served with chilli.
Prepare 2 of garlic cloves.
Take of Oil.

Instructions to make Parsnip & Carrot creamy soup:

Roast carrots and parsnips with garlic in oil with ground cumin.
When veg is soft and aromatic take out the oven and allow to cool.
Once cool add to blender with coconut milk and blend until smooth, if you need more liquid start slowly adding more stock. In total you will add all stock to blender..
Once all blended you can add to a pan to re heat, depending on how thick your mix is you may want to add more stock.
When hot enough then serve and sprinkle a bit of chilli on for kick.

This curried parsnip soup is the perfect form of resistance against bitterly cold winter days; it will warm your aching bones and put a smile on your face, I guarantee it. The original recipe called for chopped red peppers as a garnish, but I thought that smoked paprika would be a nice alternative, and it's definitely a winner! The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just like one, aside from its creamy white colour. It has an earthy but sweet flavour and is great used in hearty winter roasts, soups and stews. Young, small parsnips don't really need peeling - just scrub clean and serve whole.

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