"Almost Instant" Sweet 'n Spicy Carrot-Parsnip Soup

When 'the weather outside is frightful' as the old song says, the sweet warming fire of this spicy carrot-parsnip soup is so delightful! As you sprinkle on the hemp seed garnish, you may find yourself breaking out into a chorus of, "let it snow, let it snow, let it snow!" This tasty recipe is so quick to prepare, you'll have a pot of home made soup simmering before you can finish singing all the verse! "Very zesty," comments a lunch guest, referring to the soup not the musical performance!

You'll Need: 4 large carrots; 3 medium parsnip; 1/4 teaspoon sea salt; 2 stalks celery; 1 small red onion; 1/2 sweet red pepper; 2 inch piece fresh ginger root; 1 tablespoon olive oil; 1 teaspoon hot curry powder; 1/2 teaspoon coriander powder; 1/4 teaspoon turmeric powder; 4 cups water or vegetable broth; small bunch fresh parsley and fresh chives, finely chopped;  hemp hearts to garnish.

Wash and lightly scrub carrots and parsnips. Grate finely by hand or in food processor with small shredding plate. Sprinkle with sea salt. Cover and set aside.

By hand, or in food processor, chop onion, red pepper, celery, and ginger root. Add olive oil and chopped onion to soup kettle. Heat to medium-high, stirring briskly. When onions are glossy, stir in curry, coriander and turmeric, Add ginger, celery, and red pepper. Stir-fry until all vegetables are coated with oil and spices.

Scrape carrot-parsnip mixture into soup kettle. Stir fry for 15-20 seconds. Add in water or broth, and let it come to a boil, stirring gently. Reduce heat to low, cover soup kettle and simmer until vegetables are soft (6 - 8 minutes). For a creamier texture, place a stick (immersion) blender in pot, and process 1/3 - 1/2 of the vegetables to the soup consistency you prefer.

Chop fresh parsley and chives into thin slices, reserving a few larger pieces for garnish. Stir chopped parsley and chives into soup. Cover soup kettle, and let sit 1 minute.   

Transfer this spicy soup to a serving dish, and dust with a generous amount of hemp heart. Garnish with reserved parsley and chives, and enjoy the rich, invigorating taste with fresh bread or a small garden salad.

For thoughts about the zen of mindful cooking, visit http://zen-cuisine.blogspot.com/