|Ardo frozen diced ginger||2 tbsps|
|Ardo frozen shallots||50g|
|Ardo frozen diced chilli||½ tsp|
|Salt, pepper, nutmeg||to taste|
- 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.