Ingredients
- Parsnips 200g
- Carrots 200g
- Ardo frozen diced ginger 2 tbsps
- Ardo frozen shallots 50g
- Ardo frozen diced chilli ½ tsp
- Sunflower oil 10ml
- Double cream 50ml
- Salt, pepper, nutmeg to taste
Method
- Boil the parsnips and the carrots in 500ml salted water until softened.
- Meanwhile, sauté the shallots, chilli and ginger in a large separate pot with the oil until translucent.
- Add the fully cooked carrots, parsnips and the cooking water to the shallots and blend until smooth using a hand blender. Season to taste with salt, pepper and nutmeg, bring to boil again and mix in the double cream.
- Portion the soup into four bowls or cups and serve.
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