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Gingered Carrot and Parsnip Soup

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“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.”
READY IN:
50mins
SERVES:
4
YIELD:
4 bowls
UNITS:
US

Ingredients Nutrition

Directions

  1. Sautee the onion and celery in olive oil in a large saucepan over medium-high heat for 10-15 minutes or until tender.
  2. Add ginger and sautee for another 5 minutes.
  3. 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.
  4. Process mixture in a food processor or with an immersion blender, and puree until smooth.
  5. Return puree to saucepan. Stir in cream and return to a simmer over medium heat. Add salt, white pepper, and lemon juice to taste.
  6. Garnish with chives and serve hot, or refrigerate, covered, for several hours and serve chilled.

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