Recipe for Roasted Spicy Parsnip & Carrot Soup

Roasted Spicy Parsnip
& Carrot Soup

20 Mins prep

1½ HRs



2 tbsp Olive Oil

300g Parsnips

300g Carrots

1 tsp Cumin Powder

1 tsp Coriander Powder

½ tsp Chilli Flakes (or to taste)

1.2 Litres of Vegetable Stock


Preheat the oven to 220˚C (Fan 200˚C, Gas Mark 7).

Peel the carrots, parsnips and chop into lengths of approx. finger width. Peel and chop the onion, spreading all the vegetables onto a baking tray.

Place the olive oil into a small bowl and mix in the cumin, coriander and chilli flakes.

Pour over the vegetables, coating well. Place in the oven and roast for 30 minutes or until tender.

Put into a blender and blitz until smooth. Pour into a pan, along with the vegetable stock and season. Bring to the boil and simmer for 15 minutes.

Sprinkle with chopped parsley and serve with slices of warm Red Onion Plaited Loaf.


goes great with... Red Onion Plaited Loaf

For baking & cooking advice go to hints & tips or call our helpline 016973 33715

Milled in the UK by Carr's Flour Mills Limited, Solway Mills, Silloth, Cumbria CA7 4AJ

Carr's Trade Flour -

Web site copyright © Carr's Flour, 2013. All Rights Reserved.