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 Carrot and Parsnip Spicy Soup
1 onion, peeled and roughly chopped
4 carrots, peeled and roughly chopped
2 medium parsnips, peeled and roughly
1 large, mild red chilli, finely chopped
1 piece fresh ginger, peeled
1 litre vegetable stock (made up from a
stock cube is fine)
drizzle olive or vegetable oil
1 tablespoon balsamic vinegar
salt and black pepper
1 teaspoon white sugar

1. Heat the oil in a large saucepan and add the onion. All the vegetables (except the chilli) need only be quite roughly chopped, as the soup will be blended later.
Add the sugar, the chilli, and the balsamic vinegar and fry gently for about 5 minutes.

2. Meanwhile, prepare the root vegetables by peeling and chopping the carrots and the parsnips.
Add them to the saucepan along with the hot stock.

3. Grate the ginger into the saucepan, and add salt and freshly ground black pepper to taste.

4. Cover with a lid and simmer gently for around 30 minutes or until the vegetables are really soft when you stick a knife into one of the pieces.

5. Remove the pan from the heat ready for blending.
If you have a food mixer, then carefully pour the contents of the pan into the jug attachment and blend for around 30 seconds until the soup reaches a smooth, fairly thick, consistency.
You can add more hot stock at this stage if you would prefer a thinner soup.
You can also use a hand-held blender, but you may have to puree the soup in batches to
prevent it decorating the walls of your kitchen!

6. Check the seasoning and adjust if necessary. If using the fresh coriander, stir a little into the soup just before serving.

7. The soup is fairly substantial, but serve with bread and butter if you want to make a more filling meal

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