I made this yesterday, it was a 'leftover' veg soup, but mostly carrots and parsnips, came out pretty darn yummy! Serves 4
4 large carrots
4 parsnips
1 onion
1 bunch spring onions
Dried Basil
Tabasco
2 litres chicken or veg stock
Peel and chop all of the veg, keep the carrot and parsnip quite small chunks. In a large saucepan, fry the onion in a knob of butter. When soft, add the carrot and parsnip and spring onions, a splash of water and stir. Put the lid on and allow to 'sweat' for 5 mins. Add the stock and basil, bring to the boil and allow to boil gently for approx 10 min, until the carrots and parsnips are cooked through.
Take the saucepan off the heat, use an immersion blender to blend until smooth. Place back on the heat, add 5 drops of tabasco (optional) and salt and pepper, and warm though before serving.