Join Chef A as she shows you how to make a carrot and parsnip soup in less than 30 minutes. (Ashley Chase & Nick Scott)

Ingredients for Curry, Carrot and Parsnip Soup

2 cups of carrots, peeled and diced

Approx. 2 cups of parsnips, peeled and diced

½ cup of diced onion

1 clove of fresh garlic, minced

1 tablespoon of ginger, peeled and minced

Approx. 2-3 cups of chicken or vegetable stock

½ cup of cream

Salt

Pepper

Curry Seasoning

For garnish, as desired:

Cilantro

Sour Cream

Directions

1. In a large stock pot, combine a tablespoon of extra virgin olive oil, carrots, parsnips, onion, garlic, and ginger.

2. Cook your vegetables over medium to medium high heat for about 5-8 minutes until the vegetables are fork tender.

3. Add chicken or vegetable stock to the pot and bring to a boil for about 10 minutes.

4. After the soup has boiled for 10 minutes, add approximately a teaspoon of curry seasoning, and salt and pepper to taste.

5. Ladle the vegetable and stock mixture into a blender and add cream.  Blend until smooth.

6. Pour soup into a bowl and garnish with a dollop of sour cream and some fresh cilantro.