Carrot and ginger soup with parsnips

Ingredients for 4 servings:

• 8 carrots
• 3 parsnips
• 20 g ginger
• 1 garlic clove(s)
• 1 onion(s)
• 1.1 liters of water
• 1 tsp turmeric powder
• 2 tbsp vegetable stock powder
• 1 tbsp salt
• ½ tsp pepper, freshly ground
• 2 tbsp rapeseed oil
• 1 tbsp garden herbs, frozen

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel the carrots, ginger, and parsnips and chop them roughly. Heat the oil in a saucepan and fry the carrots, ginger, and parsnips for about 10 minutes, stirring constantly. Peel the onion and garlic, roughly chop them, and add them to the pan. Add 400 ml of water and simmer over high heat for about 20 minutes, until the vegetables are soft. Then pour in the remaining water, mix with the remaining spices, and blend everything into a smooth soup using a hand blender. Garnish with herbs. Tip: If you like, you can also serve with croutons and a dollop of cream (but this will no longer be vegan).