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

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January 29, 2010
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