Ginger Carrot Parsnip Soup Recipes

CREAMY CARROT PARSNIP SOUP

Creamy Carrot Parsnip Soup image

Our farm family would eat soup every day as long as it didn't come from a can! This smooth creamy concoction tastes like it's fresh from the garden. A subtle hint of horseradish and ginger sparks every steaming spoonful.

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 12 servings (3 quarts).

Number Of Ingredients 14

Ingredients

8 cups chopped carrots
6 cups chopped peeled parsnips
4 cups chicken broth
3 cups water
2 teaspoons sugar
1 teaspoon salt
3 tablespoons butter
1 medium onion, chopped
4 garlic cloves, minced
1 teaspoon peeled grated horseradish
1 teaspoon minced fresh gingerroot
2 cups buttermilk
Sour cream
Fresh dill sprigs, optional

Steps:

Place first six ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until vegetables are very tender, 25-30 minutes., In a small skillet, heat butter over medium-high heat; saute onion, garlic, horseradish and ginger until onion is tender. Add to carrot mixture. Puree soup using an immersion blender or cool slightly and puree soup in batches in a blender. Stir in buttermilk; heat through (do not boil). Serve with sour cream and, if desired, dill.

Nutrition Facts : Calories 140 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 690mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic Exchanges

CARROT AND PARSNIP SOUP

Carrot and Parsnip Soup image

Make and share this Carrot and Parsnip Soup recipe from Food.com.

Provided by katew

Categories Low Protein

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 brown onion, chopped
100 g fresh ginger, peeled and grated
2 crushed garlic cloves
1 teaspoon ground cumin
750 g carrots, peeled and chopped
500 g parsnips, peeled and chopped
4 cups chicken stock
1/2 cup sour cream
coriander

Steps:

Cook onion,ginger,garlic and cumin in oil for 3 minutes.
Add carrots and parsnips and cook for 3 minutes.
Reduce heat and stir in stock.
Cover and simmer for 30 minutes until vegies are soft.
Blend soup till smooth - take care if it is hot.
Season to taste.
serve topped with sour cream and coriander.

GINGER CARROT PARSNIP SOUP

Ginger Carrot Parsnip Soup image

Make and share this Ginger Carrot Parsnip Soup recipe from Food.com.

Provided by Noodles

Categories Vegetable

Time 1h

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon oil
1 medium onion, chopped
3 garlic cloves, chopped
2 tablespoons fresh ginger, peeled and grated
1 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon cayenne pepper (optional)
3 medium carrots, cut into 1-inch pieces
3 medium parsnips, cut into 1-inch pieces
1 (15 ounce) can chicken broth or 1 (15 ounce) can vegetable broth
1 (15 ounce) can coconut milk
1/2 lemon, juice of
salt
pepper

Steps:

Heat oil in a large saucepan over medium-high heat. Add onion and sautee until tender (about 10 minutes).
Add garlic and ginger, sautee for another minute.
Add spices and stir to coat.
Add carrots, parsnips, and broth and bring to a boil. Reduce heat and simmer until carrots and parsnips are tender (about 30 minutes).
Puree mixture in a blender or food processor.
Return to saucepan and slowly stir in coconut milk over medium heat.
Add lemon juice, salt, and pepper to taste.

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