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: 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; 12-¾ cup heavy cream or 12-¾ cup half-and-half; salt and white pepper; 12 lemon, juice of; fresh chives (to garnish) (optional)

Servings: persons

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
12-¾ cup heavy cream or 12-¾ cup half-and-half
salt and white pepper
12 lemon, juice of
fresh chives (to garnish) (optional)

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.
4
Reduce heat and simmer, stirring occasionally, for 30-40 minutes, or until carrots and parsnips are tender.
5
Remove from heat, let cool for 5 minutes.
6
Process mixture in a food processor or with an immersion blender, and puree until smooth.
7
Return puree to saucepan.
8
Stir in cream and return to a simmer over medium heat.
9
Add salt, white pepper, and lemon juice to taste.
10
Garnish with chives and serve hot, or refrigerate, covered, for several hours and serve chilled.

1463

kcal

Calories

117

Fat

Carbs

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 11 ingredients. The key ingredients include: 3 cups carrots, cut into 1-inch pieces, 3 cups parsnips, cut into 1-inch pieces, 1 medium onion, chopped, 2 celery ribs, chopped, 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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