Parsnip-Carrot Ginger Soup

1 tablespoon olive oil
3-inch piece of ginger, peeled and thinly sliced
6 scallions, coarsely chopped
4-5 parsnips (~1lb), sliced into 1/2-inch pieces
2 medium carrots, sliced into 1/2-inch pieces
3 1/2 cups vegetable stock
salt and freshly ground pepper to taste
  • Heat oil over medium heat.
  • Add the ginger and saute for a minute or two
  • Add the scallions, the parsnips, carrots, and stock.
  • Bring to a boil, reduce the heat, and simmer for 15 to 20 minutes, until parsnips and carrots are tender. 
  • Transfer the soup to a blender and blend until smooth.  Return to heat and season with salt and pepper.


Adapted from Totally Vegetarian by Toni Fiore
Published in 2008 by 1st DaCapo Press, PA, USA
January 29, 2010