Carrot And Parsnip Soup With Ginger

Cozy up with a bowl of Carrot and Parsnip Soup infused with the warm, spicy flavor of fresh ginger. This silky-smooth, creamy soup is a delightful twist on a classic, featuring the natural sweetness of carrots and parsnips blended with aromatic spices and a hint of richness from heavy cream.

Ready Time

45 mins

Yields

5 servings

Ingredients

2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 large carrots, chopped (about 2 cups)
2 large parsnips, chopped (about 2 cups)
2 inches fresh ginger, peeled and grated
4 cups vegetable broth
1/2 cup heavy cream or half-and-half (optional)
Salt and pepper, to taste
Fresh herbs, chopped (optional)

Instructions

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.

Add the minced garlic and cook for an additional minute, until fragrant.

Add the chopped carrots, parsnips, and grated ginger to the pot. Cook for 5 minutes, stirring occasionally.

Pour in the vegetable broth and bring the mixture to a boil.

Reduce the heat to low, cover, and let simmer for 20-25 minutes, or until the carrots and parsnips are tender. Use an immersion blender to puree the soup until smooth.

Alternatively, you can transfer the soup to a blender and blend in batches, returning it to the pot once blended.

If using, stir in the heavy cream or half-and-half to give the soup a creamy consistency. Season the soup with salt and pepper to taste.

Serve hot, garnished with chopped fresh herbs if desired.

Notes

You can customize the amount of ginger to your taste, but be aware that it will dominate the flavor if you add too much. A good rule of thumb is to start with 2 inches and adjust to your liking.

If you don’t have an immersion blender, be careful when transferring the hot soup to a blender, as it can splash and cause burns.

For a lighter version, you can omit the heavy cream or half-and-half, or substitute with a non-dairy alternative. Keep in mind that the flavor and texture will be slightly different.

To make this soup ahead of time, prepare everything up to the point where you puree the mixture.

Then, refrigerate or freeze it until you’re ready to serve. Simply reheat and blend when you’re ready.

This soup freezes beautifully, so consider making a double batch and storing some for later.

It’s perfect for a quick lunch or dinner. Feel free to play around with the type and amount of broth you use, as it will affect the flavor of the soup.