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In dit online kookmagazine probeer ik de drie tafelmomenten met je gezin in de kijker te zetten: zo zal je zien dat ik niet enkel het thema warme bereidingen aansnijd maar dat ik jullie ook graag probeer te inspireren voor een happy lunch, een verrassend ontbijt of een betoverend lekker dessertje!

Carrot soup with parsnip, turmeric and ginger

Ingredients

  • 750gr carrots
  • 3 parsnips
  • a piece of ginger of at least 10cm
  • 2 onions
  • cumin powder (to your taste)
  • turmeric (to your taste)
  • 2 cubes of bouillon
  • 2 bay leafs
  • fresh coriander leafs for garnish

Preparation

Peel the onions, parsnips, carrots and ginger and cut them in small pieces.

Heat a soup pot on the stove with some olive oil and cook the onions until they are translucent. When ready, add the parsnip and carrot. Add 1 tablespoon of cumin and 1 tablespoon of turmeric and let everything simmer together for a bit. Next, add 3 liters of water, bay leafs, ginger and bouillon cubes.

Let the soup simmer for 30 minutes. Take out the bay leafs, blend the soup to a smooth consistency and let it cook for another few minutes.

Serve with a little fresh coriander on top.