Gingered Carrot-And-Parsnip Soup Recipe

Name: Gingered Carrot-And-Parsnip Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 celery ribs, chopped; 1 medium onion, chopped; 1 tablespoon olive oil; 1 (2-inch) piece fresh ginger, peeled and sliced; 1 1/2 pounds carrots, cut into 1-inch pieces; 1 pound parsnips, cut into 1-inch pieces; 10 cup chicken broth; 1 cup half-and-half; 3/4 teaspoon kosher salt or 1/2 teaspoon salt; 1/4 teaspoon ground white pepper; Pinch of ground allspice (optional); Pinch of ground nutmeg (optional)

Servings: persons

2 celery ribs, chopped
1 medium onion, chopped
1 tablespoon olive oil
1 (2-inch) piece fresh ginger, peeled and sliced
1 1/2 pounds carrots, cut into 1-inch pieces
1 pound parsnips, cut into 1-inch pieces
10 cup chicken broth
1 cup half-and-half
3/4 teaspoon kosher salt or 1/2 teaspoon salt
1/4 teaspoon ground white pepper
Pinch of ground allspice (optional)
Pinch of ground nutmeg (optional)

1
Saute celery and onion in hot oil in a large Dutch oven over medium-high heat 10 to 15 minutes or until tender. Add ginger, and cook 5 minutes.
2
Add carrots, parsnips, and chicken broth to Dutch oven; bring to a boil. Reduce heat, and simmer, stirring occasionally, 45 minutes or until carrots and parsnips are tender. Remove from heat; let cool slightly (about 5 to 10 minutes).
3
Process mixture, in batches, in a food processor or blender until smooth, stopping to scrape down sides.
4
Return puree to Dutch oven. Stir in half-and-half, salt, pepper, and, if desired, allspice and nutmeg; simmer, stirring occasionally, over low heat 10 minutes or until thoroughly heated.

1129

kcal

Calories

Fat

Carbs

189

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 celery ribs, chopped, 1 medium onion, chopped, 1 tablespoon olive oil, 1 (2-inch) piece fresh ginger, peeled and sliced, and more.

Yes, Gingered Carrot-And-Parsnip Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gingered Carrot-And-Parsnip Soup

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