This carrot and parsnip soup is warm, comforting and full of delicious cinnamon, bay leaf and fresh thyme flavours. A perfect warm soup for cold wintery evenings and also as a cold soup during summers.
2cupscarrot, peeled and chopped
2cupsparsnip, peeled and chopped
4cupslow salt vegetable stock(or use water)
5-6sprigs of fresh thyme, divided
rock salt , to taste
ground black pepper , to taste
Heat oil in a thick-bottomed large pot. When the oil is hot add garlic, onion, cinnamon and bay leaf. Sauté and cook till the onions turn soft and translucent.
Add the carrots, parsnip, salt, 3 sprigs of thyme and 4 cups of vegetable stock (or water).
Bring the soup to a boil and then cook covered for about 15 minutes till the vegetables are tender.
Remove from heat. Remove and discard the cinnamon sticks, bay leaf and thyme sprigs from the soup. I use a slotted spoon to get all of them out.
Using a hand blender, blend the carrot and parsnip soup to smooth. You shouldn't need to, but add more water if required.
Season with the remaining fresh thyme (removed from its stalk), freshly ground pepper and some balsamic vinegar.
Serve hot or refrigerate and serve cold during summers.
The soup stays well in fridge for next day. So you can make it ahead for a party.
Don't throw away the peels of all the vegetables. Wash them thoroughly and freeze or store in fridge for upto 2 days. Use to make vegetable stock!