Gingered Carrot and Parsnip Soup

Name: Gingered Carrot and Parsnip Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 bowls, 4 serving(s)
Ingredients: 3 cups carrots, cut into 1-inch pieces; 3 cups parsnips, cut into 1-inch pieces; 1 medium onion, chopped; 2 celery ribs, chopped; 1 piece fresh ginger, peeled and sliced; 1 tablespoon olive oil; 2 cups chicken broth or 2 cups vegetable broth; 1/2-3/4 cup heavy cream or 1/2-3/4 cup half-and-half; salt and white pepper; 1/2 lemon, juice of; fresh chives (to garnish) (optional)

Submitted by pleiad7

"This rich and creamy soup can be served hot or cold. I prefer it pureed as outlined in the recipe, but it's just as yummy unblended if you enjoy more texture to it."

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Ready In:: 50mins
Ingredients:: 11
Yields:: 4 bowls
Serves:: 4

ingredients

3 cups carrots, cut into 1-inch pieces
3 cups parsnips, cut into 1-inch pieces
1 medium onion, chopped
2 celery ribs, chopped
1 piece fresh ginger, peeled and sliced
1 tablespoon olive oil
2 cups chicken broth or 2 cups vegetable broth
¹⁄₂ - ³⁄₄ cup heavy cream or 1/2-3/4 cup half-and-half
salt and white pepper
¹⁄₂ lemon, juice of
fresh chives (to garnish) (optional)

directions

Sautee the onion and celery in olive oil in a large saucepan over medium-high heat for 10-15 minutes or until tender.
Add ginger and sautee for another 5 minutes.
Add carrots, parsnips, and chicken broth and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30-40 minutes, or until carrots and parsnips are tender. Remove from heat, let cool for 5 minutes.
Process mixture in a food processor or with an immersion blender, and puree until smooth.
Return puree to saucepan. Stir in cream and return to a simmer over medium heat. Add salt, white pepper, and lemon juice to taste.
Garnish with chives and serve hot, or refrigerate, covered, for several hours and serve chilled.

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Reviews

I really enjoyed this soup. I substituted 1 large leak for the onion just because I had it in the fridge - it worked nicely. I needed to add 1 1/4 C additional water in order to cover the veggies. I would defnately make this again.

erinjmorrison

RECIPE SUBMITTED BY

pleiad7

6 Recipes

I was born and raised in Germany and moved to Northern California at the age of 22 to complete my BA in Geography. I absolutely fell in love with the area, particularly Sonoma County, and decided to stay after I graduated and got hired as a CAD specialist and map editor at a small aerial survey firm. Today my husband and I live in the lovely town of Sebastopol with our dog Cody and cat Pumpkin. We both share a passion for cars and motorsports as well as photography. Currently we are in the process of building a side business as wedding and event photographers, and also display some of our work through local merchants. I usually enjoy eating out more than cooking at home, but we are members of a local CSA that supplies us with a box of fresh, organic veggies every week, and I have been making an effort to create healthy and delicious homecooked meals as much as possible lately.

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