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Carrot, parsnip and ginger soup
Serves: 6
Prep time: 25 minsTotal time: 
Recipe photograph by Tara Fisher
Carrot, parsnip and ginger soup
Nothing makes you feel better on a cold winter day than a warming bowl of soup. Adding ginger helps digestion, while a dollop of natural yogurt gives you a welcome top-up of probiotics, the ‘good’ bacteria we all need for a happy stomach
Serves: 6
Prep time: 25 minsTotal time:
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Nutritional information (per serving)
Calories
216Kcal
Fat
10gr
Saturates
2gr
Carbs
22gr
Sugars
15gr
Fibre
8gr
Protein
5gr
Salt
0.7gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 2 tbsp vegetable oil
- 1 large or 2 medium onions, chopped
- 500g carrots, roughly chopped
- 500g parsnips, roughly chopped
- 1 tsp ground turmeric, optional
- 1 tbsp ground coriander
- 40g root ginger, chopped
- about 1.4 litres vegetable stock (use gluten-free stock if required)
- juice of ½ lemon
- 12 tbsp natural yogurt, to serve
- coriander leaves, to serve
For the crispy ginger (optional)
- 2 tbsp vegetable oil
- 2 tbsp shredded root ginger
- ½ tbsp nigella seeds (or cumin or mustard seeds)
Step by step
Get ahead
The soup keeps for 3-4 days in the fridge or can be frozen.
- Heat the oil in a large saucepan or casserole. Add the onions and a pinch of salt, and cook for 5 minutes over a medium heat until starting to soften. Add the carrots, parsnips, ground spices and ginger and stir well to coat. Cook gently, covered, for 10 minutes, making sure the spices don’t catch and burn. This helps to bring out the full flavour of the vegetables.
- Add the stock, bring to a simmer and cook for 15-20 minutes or until the vegetables are completely tender. Blend the soup until smooth, then adjust the seasoning and consistency, adding lemon juice to taste and extra water if the soup is too thick. Reheat if necessary.
- If making the crispy ginger, heat the oil in a small frying pan and fry the ginger until it’s starting to turn golden and crisp. Add the seeds and cook for another 15-30 seconds.
- Ladle the soup into bowls and top with a swirl of yogurt, coriander leaves, and the crispy ginger and seeds if using.