1 parsnip, peeled and chopped
1 kg carrots, peeled and chopped
2 tbsp olive oil
3 cups of water
1 cup of reduced salt chicken or vegetable stock
1 tsp cumin
1 tsp turmeric
Heat the olive oil in a pan, add the parsnip and carrot to cook for 5 to 10 minutes. Add water, stock, cumin and turmeric to pan and boil until parsnip and carrots are tender. Blend soup in a food processor until smooth.