On my quest for new flavours, I wanted something interesting… something unique… something that would awaken the senses. And so, I present Creamy Carrot & Parsnip Soup.
Now for the twist… I made it as a Gourmet Baby Food! 😉
First I melted butter I a large pot over low heat. I added chopped onion and cooked, stirring, for 3 minutes until the onions were slightly softened. Then I added chopped carrots and chopped parsnips. I covered the pot and cooked, stirring occasionally, for about 15 minutes, until the vegetables softened a little. I stirred in grated ginger, grated orange zest, and vegetable stock. I brought it to a boil, then reduced the heat, covered the pot, and let simmer for 30-35 minutes, until the vegetables are tender. I then removed the soup from the heat and let it cool for about 10 minutes.
I transferred the soup to a blender (or food processor) and processed until smooth. If you are making soup for yourself and not as gourmet baby food, you will want the soup very smooth. If you are making it as gourmet baby food, you can process it very smooth or leave slightly chunky I chose to leave mine slightly chunky.
If you are making gourmet baby food, season with a bit of pepper and you are done! 🙂
If you are making soup for yourself, return the soup to the rinsed out pot, stir in light cream, and season with salt and pepper. Warm through gently over low heat.
Remove from the heat and ladle into soup bowls. Garnish each bowl with ground pepper and a sprig of cilantro. Serve. Yum! 🙂