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Ingredients

• 4 tbsp butter
• 1 large onion, chopped
• 1 lb/450g carrots, chopped
• 2 large parsnips, chopped
• 1 tbsp grated fresh ginger
• 1 tsp grated orange zest
• 2 1/2 cups vegetable stock
• 1/2 cup light cream
• Salt and pepper to taste
• Sprigs of fresh cilantro, to garnish

Description

In A Large Pan, Melt The Butter Over Low Heat. Add The Onion And Cook, Stirring For About 3 Minutes, Until Slightly Softened. Add The Carrots And Parsnips, Cover The Pan, And...

Foodberry