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January 08, 2006
Savory Carrot & Parsnip Soup
1 tsp cumin seeds
1 tsp cardamon seeds
1 tsp coriander seeds
2 onions, chopped
2 garlic cloves, chopped
1 tsp turmeric
1 TBS fresh ginger, minced
3/4 lb carrots, trimmed and sliced
3/4 lb parsnips, peeled and cubed
2 pints vegetable stock
Dry roast the seeds and grind together. Saute the onion and garlic. Add the spices and cook for a couple of minutes. Add the parsnips, carrots and stock and simmer gently until tender. Puree and serve.
Posted by Christine at January 8, 2006 11:42 PM
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