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Carrot and Parsnip Soup 
Recipe Name Carrot and Parsnip Soup 
Difficulty Level Medium 
Traditional food from  
Ingredients 200g of carrots
200g of parsnips
1 big onion
Vegetable broth (powder) about 2 tablespoons
1 heaped teaspoon of cumin-powder
2 heaped teaspoons of paprika-powder
Chilli powder
1 teaspoon coriander-powder
Salt & pepper to taste
Olive oil 
Preparation 1. Peel the onion, roughly chop it. Pour enough oil in your soup pan to almost cover the bottom, put on medium heat and start frying the onions with a pinch of salt.

2. Meanwhile, wash the carrots and parsnips, take off the top and bottom and chop them in quite big chunks. Peel if needed.

3. Add them to the onions, add the spices and stir for a while. then add the broth-powder and add enough water to cover the vegetables so that they are júst under water.

4. Boil until the vegetables are soft (the larger the chunks, the longer it will take). Then liquidise everything together.

5. Season with pepper, salt and chillipowder, add a little extra oil, mix and serve. 
 

 

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