Carrot-Parsnip Cream Soup

Ingredients

• 10 g ginger (1 piece)
• 500 g carrots (4 carrots)
• 400 g parsnips
• 1 tbsp Olive Oil
• 850 ml vegetable broth
• 1 tsp turmeric powder
• 0.5 tsp ground coriander
• Salt
• Pepper
• 120 ml almond milk or another plant-based cream substitute
• 30 g hazelnuts (2 tbsp)
• 10 g parsley (0.5 bunch)

Instructions

1. 1.

   Peel and cube the ginger. Peel, clean, and chop the carrots and parsnips into small pieces.

2. 2.

   Heat oil in a pot. Sauté ginger and vegetables for 3 minutes over medium heat. Add broth, turmeric, coriander, salt, and pepper; simmer on low heat for 15 minutes. Then puree with an immersion blender. Stir in almond milk.