Gingered Carrot-and-Parsnip Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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) |
Directions:
1. Sauté 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 purée 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.
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