Parsnip & Carrot Ginger Soup
I love the simplicity of this soup. It has very few ingredients but is so darn flavorful. It’s a great winter soup for keeping your immune system strong with a healthy dose of ginger and nourishing root veggies. It’s great served with a big hunk of sourdough bread for dunking and a simple salad. And bonus for us (and all you parents with babies or young toddlers) this is a baby friendly soup. If you’re serving this for your little ones just skip salting your soup until the end. We add a very tiny pinch of pink Himalayan salt to Pepper’s portion (I know a lot of parents are uncomfortable with salt but our doctor has encouraged us because a little good quality salt has a lot of health benefits.) And then we season our portions with a bit more salt for finishing. I love watching Pepper eat this soup. It’s got a nice kick to it but she’s digging the bold flavors. I guess we named her Pepper for a reason. The girl loves her some spice! If you are feeding this to your little ones, adding a dollop of plain yogurt is a nice way to tame some of the spice and add a little protein to their meal. Anyhow, this is one of my favorite kind of soups because it’s smooth, creamy and comforting. We’re due for some snow and cold weather this week and I think this will be on repeat. I’ve just got to wake up my sourdough starter and get back to baking bread!!! But if that doesn’t happen we at least have our favorite local bakery to turn to for all of our sourdough bread needs!!
I hope you all enjoy this simple bowl of comfort as much as we do. Cheers from a cold and snowy Tumbleweed Farm.
Parsnip & Carrot Ginger Soup
Prep Time: 15 minutes Cook Time: 30 minutes Serves: 4
- 2 Tablespoons cooking fat (butter, ghee, bacon fat, or oil)
- 1 large onion, finely chopped (red or yellow is fine)
- 2 cloves of garlic, minced
- 1-inch piece of fresh ginger, peeled and grated or minced
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- Fine sea salt
- 1 pound carrots, cut into 1/2 inch chunks
- 1/2 pound parsnips, cut into 1/2 inch chunks
- 4 -5 cups homemade bone-broth or stock (or water)
- 2 teaspoons maple syrup or honey (if making this for a baby under 1 year of age use the maple syrup)
- freshly ground black pepper
- In a large pot, heat the cooking fat over medium-high. Add the onion and cook until it's soft and fragrant, about 5 minutes. Add the garlic, ginger, cinnamon and cayenne with a hefty pinch of fine sea salt. Cook, stirring frequently, until the mixture is fragrant, about 30 seconds. Add the carrots, parsnips and 4 cups of stock or water. Bring to a boil. Reduce the heat and simmer until the vegetables are tender. About 25 minutes.
- Carefully transfer the mixture to a blender, add the maple syrup or honey and blend on high until smooth (you can also use an immersion blender to do this)
- Season the soup with freshly ground black pepper and taste for seasonings.
Notes*Use this recipe as a guide. Adjust measurements and ingredients as necessary