Carrot & Parsnip Soup

Ingredients
The soup may be frozen without the single cream. Pack the soup into a suitable container and freeze it for up to 3 months. Reheat the soup and stir in the cream just before serving.

4tbsp butter, softened
1 large onion, peeled and chopped
450g (15oz) carrots, peeled and chopped
2 large parsnips, peeled and chopped
1 level tbsp freshly grated root ginger
1 level tsp finely grated orange rind
600ml (1 pint) vegetable stock
125ml (4fl oz) single cream
Salt and ground black pepper
Sprigs of fresh coriander, to garnish
Method
Melt the butter in a large saucepan over a low heat. Add the onion and cook, stirring, for 3 mins, until slightly softened. Add the carrots and parsnips. Cover the pan until the vegetables have softened a little. Stir in the ginger, orange rind and stock. Bring to the boil, then reduce the heat, cover the pan and simmer for 30-35 mins, until the vegetables are tender. Remove from the heat and cool for 10 mins.
Transfer the soup to a blender or food processor and whizz until smooth. Return the soup to the rinsed-out saucepan, stir in the cream, and season well with salt and pepper. Warm through gently over a low heat.
Remove from the heat and ladle into soup bowls. Sprinkle pepper over and garnish each bowl with a sprig of coriander.