Our creamy carrot and parsnip soup makes a comforting lunch or dinner on the colder days and ticks off two of your five-a-day! Trump declares 'Liberation Day,' announces sweeping global tariffs on ...

This simple, but delicious, carrot and parsnip soup balances sweet and savoury to great effect! Use the freshest ingredients you can find for best results. You will need a stick blender for this ...

This warming root veg soup is spiced with delicious flavours ... cover and fry for 5 minutes until softened but not browned. Add the parsnips, carrot and garlic and cook, stirring occasionally ...

Grate raw peeled parsnips and combine with flour, sugar, baking powder, soda, and a pinch of salt. Bake in a preheated oven ...

You can’t beat a bowl of soup on a cold winter’s day ... minutes over a medium heat until softened. Add the parsnips, carrots, ground spices and chopped ginger and stir well to coat.

Wash and peel the carrots and parsnips. Slice the carrot into 5mm slices. Cook in a little boiled salted water with a pinch of sugar until soft. Cook the parsnips separately in boiling salted water.

The soup is rich and creamy thanks to the cashews ... Miso can be found at Asian markets and well-stocked supermarkets. Out of carrots? Try parsnip or sweet potato. If you are nut-free, you ...

They taste similar to carrots, albeit slightly sweeter ... then serve. Make soup: Makuch suggests prepping parsnip puree and adding hot vegetable or chicken stock to turn it into a creamy soup.

Simmer over moderately low heat until the carrots are very tender, about 30 minutes. Working in batches, carefully puree the hot soup in a blender or food processor until smooth. Strain the soup ...