Parsnip and carrot soup

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 2 tbsp clarified butter
• 250 g carrot(s)
• 250 g parsnip(s)
• 1 tsp cardamom powder
• 1 tsp coriander powder
• 700 ml vegetable stock, maybe a little more
• 1 tsp paprika powder
• salt, pepper
• e.g. coriander leaves OR:
• e.g. parsley, flat

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

creamy soup, without cream

Peel the vegetables and cut into even cubes. Melt the clarified butter in a saucepan, first sauté the diced onions, then add the carrots and parsnips and sauté. Sprinkle with cardamom and coriander powder, stir, and add the vegetable stock. Cook in a covered pan over medium heat for about 20 minutes, until the vegetables are tender. Puree the soup, season with paprika, salt, and pepper, and serve. If the soup is too thick, add a little more vegetable stock (or water). Garnish with coriander leaves or flat-leaf parsley. Tip: If you use oil instead of clarified butter, the dish is vegan.