Ingredients

• 2 medium onions

• 2 cloves garlic

• 1 pound parsnips

• 1 pound carrots

• 1 tbsp olive oil

• ½ tsp turmeric

• ½ tsp smoked paprika

• 4 cups stock/broth

• 1 tbsp butter

• salt and pepper (to taste)

Instructions

1. Peel and roughly chop all the vegetables, aiming for similar sized chunks of carrots and parsnips.

2. Put the olive oil in a pan and warm over a medium heat. Add the onion and sauté gently for a couple of minutes before adding the garlic. Cook for a minute or two longer.

3. Add the spices to the pan. Stir in and cook for a minute or two.

4. Add the parsnips and carrots. Cover with the stock.

5. Bring the pan to a simmer. You can then put the lid on, turn the heat down and leave to simmer for about 20–25 minutes, until all the vegetables are soft.

6. Allow your soup to cool a little. Then blend the soup to a smooth consistency using a stick blender (or food processor if you prefer), adding a little extra stock if needed.

7. Stir in a small knob of butter. Then season your parsnip and carrot soup to taste with salt and pepper.