In a large skillet heat oil and add onions, garlic and ginger. Cook for about five minutes on medium heat with care not to burn garlic. Add cinnamon, coriander, cumin, turmeric and cayenne and cook another two minutes.
Use pear or apple juice to deglaze the pan and transfer mixture a large pot. Add Vegetable stock and heat to boil. Add chopped carrots and parsnips and cook for about twenty minutes or until vegetables are soft.
Using a blender or food processor, blend soup while adding orange juice, lemon juice and ground pepper.
Serving
Suggestions
Serve with fresh baguette.
Originally Submitted
10/17/2008
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