The soup may be frozen without the single cream. Pack the soup into a suitable container and freeze it for up to 3 months. Reheat the soup and stir in the cream just before serving.
4tbsp butter, softened
1 large onion, peeled and chopped
450g (15oz) carrots, peeled and chopped
2 large parsnips, peeled and chopped
1 level tbsp freshly grated root ginger
1 level tsp finely grated orange rind
600ml (1 pint) vegetable stock
125ml (4fl oz) single cream
Salt and ground black pepper
Sprigs of fresh coriander, to garnish
- Melt the butter in a large saucepan over a low heat. Add the onion and cook, stirring, for 3 mins, until slightly softened. Add the carrots and parsnips. Cover the pan until the vegetables have softened a little. Stir in the ginger, orange rind and stock. Bring to the boil, then reduce the heat, cover the pan and simmer for 30-35 mins, until the vegetables are tender. Remove from the heat and cool for 10 mins.
- Transfer the soup to a blender or food processor and whizz until smooth. Return the soup to the rinsed-out saucepan, stir in the cream, and season well with salt and pepper. Warm through gently over a low heat.
- Remove from the heat and ladle into soup bowls. Sprinkle pepper over and garnish each bowl with a sprig of coriander.