Parsnip-Carrot Soup

Ingredients

• 80 g onions
• 2 Garlic cloves
• 20 g Ginger
• 450 g carrots
• 300 g Parsnips
• 5 g micro herbs
• 2 tbsp olive oil
• 1 tbsp red curry paste
• 150 ml orange juice
• 600 ml Vegetable Broth
• 1 tsp turmeric powder
• 0.5 tsp ground coriander
• Salt
• Pepper
• 4 tbsp heavy cream
• 80 g chickpeas (canned; drained weight)
• 2 tsp poppy seeds

Instructions

1. 1.

   Peel and finely dice onions, garlic, and ginger. Clean, peel, wash, and chop carrots and parsnips into small pieces. Wash micro herbs and shake dry.

2. 2.

   Heat oil in a pot. Sauté onions, garlic, and ginger for 2 minutes over medium heat. Add vegetables and sauté for 3–4 minutes. Stir in curry paste and cook another 2 minutes. Deglaze with orange juice, add broth, season with turmeric, coriander, salt, and pepper, then simmer on low heat for 15–20 minutes.

3. 3.

   Puree the soup with an immersion blender until smooth, taste again, serve in bowls or shallow plates, drizzle each with a tablespoon of cream, and garnish half the soup with chickpeas, poppy seeds, and micro herbs.