Carrot and Onion Squash Soup with Parsley Oil and Sour Cream

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A velvety, smooth and silky, creamy, thick soup, with carrot, onion squash, coconut, garlic and ginger; plus, the addition of chilli flakes adds a wonderfully warm, flavour punch. Quick and easy to make, this vegetarian soup is ideal as a starter or as a satisfying lunch with some fresh, crunchy bread, on the side.

Lyngen Lodge

Last Easter, Andrew and I were lucky enough to be invited to an incredible week at Lyngen Lodge, in Norway. Since then, I have been recreating the dishes we enjoyed. This soup is in the stead of a Carrot and Sweet Potato Soup we were served on our first night. Whilst this soup can also be made with sweet potato, on this occasion I used onion squash with the carrot instead. Mark and Chris brought this delicious home grown onion squash when they stayed with us following the Lyngen Lodge Reunion dinner. I thought it would be fitting to use it for this soup and include it with the Lyngen Lodge recipes!

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How to make Carrot and Onion Squash Soup with Parsley Oil and Sour Cream

Collect all the ingredients together:

• olive oil
• red onion, peeled and finely chopped
• onion squash, peeled, seeds removed and chopped. Or use butternut squash or sweet potato.
• carrots, peeled and chopped
• garlic, peeled and roughly chopped
• peeled ginger, roughly chopped
• chilli flakes, to taste
• coconut milk
• vegetable stock
• fine salt
• freshly ground black pepper

Garnish:

• fresh parsley, including stems (or use basil or coriander, if you prefer)
• extra virgin olive oil
• sour cream, or use double or coconut cream
• chopped parsley

How to make this fabulous soup:

1. Peel and chop the onion and cook in the oil, over a moderate heat for 6 – 8 minutes, until soft and lightly caramelised.
2. Add the peeled and chopped carrots and onion squash and continue to cook for a further 6 – 8 minutes.
3. Add the garlic, ginger and chilli flakes, and cook for 1 minute.
4. Pour in the coconut milk and 400ml stock, with the pepper and half of salt. Bring to a simmer, cover and cook for 40 minutes until all the vegetables are very soft.
5. Turn the heat off and leave to sit for 5 minutes before blending using a food processor or an immersion blender.
6. Taste and adjust seasoning, if necessary. Most likely the soup will be quite thick; add more stock, as necessary, until you reach the consistency you are looking for. Re-heat before serving.

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How to make Parsley Oil:

1. Roughly chop the parsley and stems and blitz in a food processor until chopped.
2. With the motor running, slowly pour in the olive oil.
3. Strain the parsley and oil through a sieve to get a clear oil. I double strain; the second sieve I use has a much finer mesh, but this is not strictly necessary.

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Now serve this delicious soup:

1. Serve in heated bowls, with your choice of cream, drizzled with parsley oil and finished with chopped parsley. Accompany with chunks of fresh bread.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.