Carrot-Parsnip-Ginger Soup

1. 1

   Chop onion; peel and slice carrots and parsnips into 1/2-inch slices.

2. 2

   Grate 1 cup ginger (remainder can be stored in freezer for future use).

3. 3

   Heat oil; add chopped onion and cook over low heat with lid on until wilted.

4. 4

   Add carrots, parsnips and grated ginger; mix well, then raise heat to medium.

5. 5

   Replace lid and cook for a further 5 to 10 minutes.

6. 6

   Add hot chicken stock; bring to boil, then simmer slowly until vegetables are tender.

7. 7

   Liquidize in blender until smooth; strain into bowl.

8. 8

   Adjust seasoning with salt, pepper and more grated ginger, if required.

9. 9

   May be frozen. Yield:

10. 10

    8 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.