Spicy Carrot, Parsnip And Potato Soup Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large pot and sauté onions and garlic until fragrant.
• STEP 2.Add carrots, parsnips, and potatoes to the pot and cook until slightly softened.
• STEP 3.Add vegetable broth, cumin, paprika, chili powder, salt, and pepper to the pot.
• STEP 4.Simmer the soup for about 20 minutes or until the vegetables are fully cooked.
• STEP 5.Using an immersion blender or regular blender, blend the soup until smooth.
• STEP 6.Taste and adjust the seasoning if needed.
• STEP 7.Serve the soup hot with a sprinkle of fresh herbs and crusty bread on the side.

Cooking Tips

• Cut the vegetables into similar-sized pieces for even cooking.
• If using a regular blender, blend the soup in batches to avoid overflow.
• Add more spices or chili powder for extra heat, if desired.

Storage and Serving

• Leftover soup can be stored in the refrigerator for up to 4 days.
• Reheat the soup on the stovetop or in the microwave until heated through.
• Serve the soup with a dollop of sour cream or yogurt for added creaminess.