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Carrot, Parsnip & Turmeric Soup

BY Mahbir 
Serves: 4  •  DIFFICULTY: Easy 
PREPARATION Time: 20 minutes 
COOKING Time:  40-50 minutes 

Ingredients

600 grams carrots, peeled and roughly chopped

200 grams parsnips, peeled and roughly chopped

2 red onions, finely chopped

4 garlic gloves, crushed

4 tablespoons virgin olive oil

1 litre vegetable stock

2 teaspoons Mahbir Waigaon Turmeric Powder

1 teaspoon ginger powder

juice, ½ fresh lemon

table salt, freshly ground pepper, season to taste

200 grams Greek yoghurt

fresh parsley, chopped



Instructions

  1. Preheat the oven to 180°C/160°C Fan/gas mark 4/350°F. Place a baking sheet onto a baking tray and set aside for later.
  2. In a large bowl, mix the carrots, parsnips, onions and garlic.
  3. Sprinkle the turmeric powder, ginger powder and olive oil. Mix well ensuring that each and every vegetables are properly coated.
  4. Place the seasoned vegetables onto a baking tray and roast for at least 20 minutes until softened. If required, return to the oven for a further five to 10 minutes.
  5. In a large saucepan, place the baked vegetables, and add the vegetable stock and lemon juice. Using a hand blender, whisk until smooth. Add the salt and pepper, and mix. Place on a medium heat and bring the soup to a boil. Remove from heat and serve immediately.
  6. To serve, ladle into bowls, top with a large spoonful of yoghurt and a sprinkling of freshly chopped parsley.

Mahbir’s Personal Touch

Healthy, delicious, and rich in flavour, root vegetable soups aren’t only for the cold winter evenings. Even during warmer days, this soup will even give Gazpacho a run for its money! Once the soup has cooled down after cooking, simply store it in the refrigerator for a few hours before serving it chilled.


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