Here’s something yummy for you to eat.
Carrot and Parsnip Soup
- 4 carrots, chopped
- 2 parsnips, chopped
- 1 cup veggie broth, plus 1/4 to 1/2 cup
- 1/4 cup sherry
- 1 teaspoon olive oil
- 1 teaspoon rosemary
- 1 teaspoon thyme
- pinch of curry powder
- 1 inch grated ginger root
- 1/2 cup milk
- sour cream, to taste
In a large frying pan with a lid saute the parsnips and carrots in olive oil over medium heat for five minutes. Add vegetable broth, sherry, rosemary, thyme and curry powder and deglaze the pan if necessary. Braise for about twenty minutes over medium-low heat, or until the carrots and parsnips are VERY soft. Add the grated ginger and transfer the vegetables to a blender. Add 1/4 cup of remaining vegetable broth and blend until smooth, adding more vegetable broth if needed. Return to saute pan and stir in milk until creamy.
Serve in bowls with dollop of sour cream and a piece of shaved ginger if you’re feeling artistic.
Serves: 2-3
Ready in: about a half hour
This is a short post because I’m working on a page to add here with pointers on going veggie. It was going to be a regular post but it started to get really long and involved. Check back later tonight for it.
