Preparation time: 45min
Allergens: lactose

Ingredients:
4 tbsp butter
1 large onion, chopped
1 lb/450g carrots, chopped
2 large parsnips, chopped
1 tbsp grated fresh ginger
1 tsp grated orange zest
2 1/2 cups vegetable stock
1/2 cup light cream
Salt and pepper to taste
Sprigs of fresh cilantro, to garnish

In a large pan, melt the butter over low heat. Add the onion and cook, stirring for about 3 minutes, until slightly softened. Add the carrots and parsnips, cover the pan, and cook, stirring occasionally, for about 15 minutes, until the vegetables have softened a little. Stir in the ginger, orange zest, and stock. Bring to a boil, then reduce the heat, cover the pan, and simmer for 30-35 minutes, until the vegetables are tender. Remove the soup from the heat and let cool for 5 minutes.

Transfer the soup to a food processor or blender and process until smooth. Return the soup to the rinsed-out pan, stir in the cream, and season well with salt and pepper. Warm gently over low heat.

Remove from the heat and serve in soup bowls. Garnish each bowl with pepper and a sprig of cilantro and serve.

Courtesy of FOODBERRY.COM