Ginger parsnip and carrot soup

This soup is lovely hot or cold. I offers a sweet, yet, spicy warm flavor with beautiful creamy orange color.

Serving Size: 4

Ingredients:

• 2 cups parsnips, peeled and grated
• 2 cups carrots, peeled and grated
• 1 vegetable bouillon cube
• 1 inch fresh ginger, peeled and grated
• 2 cups water
• 1 cup vanilla or regular soy milk
• 1 tbs. sugar
• salt and pepper to taste
• lemon juice

Directions:

1. Peel and grate the carrots, parsnips and ginger.
2. Place in a large pot add the water and bouillon and cook until the vegetables are soft.
3. Puree the vegetables until they are a smooth thick soup.
4. Add the soy milk or soy cream and season with the sugar, salt and pepper and a splash of lemon juice.

Notes:

The vanilla flavored soy milk or cream added a nice sweetness and brought out the sweetness of the parsnips.
Alternatively of course you, you can use plain or natural flavored soy milk.

Adapted from about home cooking.

Author: Chris Walker. This entry was posted on Monday, April 2nd, 2007 at 11:37 am. It is filed under Carrot, Ginger, Ingredients, Meals, Parsnip, Soups. You can follow any responses to this entry through the RSS 2.0 feed.

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