Gingered Carrot-and-Parsnip Soup

Name: Gingered Carrot-and-Parsnip Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 680 grams carrots, cut into 1-inch pieces; 2 ribs celery ribs, chopped; 2 liters chicken broth; 2 inches fresh ginger, peeled and sliced; 0 teaspoons ground white pepper; 237 milliliters half-and-half; 1 teaspoons kosher salt or 1/2 teaspoon salt; 1 Tbsp olive oil; 1 medium onion, chopped; 454 grams parsnips, cut into 1-inch pieces

Need a gluten free, primal, whole 30, and vegetarian soup? Gingered Carrot-and-Parsnip Soup could be an outstanding recipe to try. One serving contains 156 calories, 4g of protein, and 6g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 8. It is perfect for Autumn. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of carrots, half-and-half, ground pepper, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Saut celery and onion in hot oil in a large Dutch oven over medium-high heat 10 to 15 minutes or until tender.

Ingredients you will need

Celery

Onion

Cooking Oil

Equipment you will use

Dutch Oven

Add ginger, and cook 5 minutes.

Ingredients you will need

Ginger

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.

Ingredients you will need

Chicken Broth

Parsnip

Carrot

Equipment you will use

Dutch Oven

Remove from heat; let cool slightly (about 5 to 10 minutes).

Process mixture, in batches, in a food processor or blender until smooth, stopping to scrape down sides.

Equipment you will use

Food Processor

Blender

Return pure 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.

Ingredients you will need

Allspice