This creamy, slightly sweet soup is the perfect winter warmer. Bright orange in colour, it's also a great soup for children. Parsnips, carrots, onions and garlic are cooked together until golden and sweet, then simmered until tender and blended until smooth.
- 300g carrots
- 300g parsnips
- 2 medium onions
- 1 garlic clove
- 50g butter + 1 tbsp. oil
- 1 tsp. each marjoram, parsley and thyme
- Salt and pepper to taste
- 1 litre chicken stock
- 100ml double cream
Peel the carrots and parsnips if needed. Dice the carrots and parsnips. Finely dice the onion and mince the garlic clove.
Melt butter and oil in a large saucepan and add the onion. Fry for 5-7 minutes until soft and sweet. Add the garlic and fry for 1-2 minutes until fragrant. Add the carrots and parsnips and fry for 1-2 minutes until they start to turn golden.
Add the chicken stock and bring to the boil. Reduce to a simmer, add salt, pepper, marjoram, parsley and thyme and cook for 30-40 minutes until the carrots and parsnips are tender. Blend using a hand blender until as smooth as possible.
Remove from the heat and stir in the double cream until combined.