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Gingered Carrot-and-Parsnip Soup

Yield Makes 4 quarts


  • 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)

How to Make It

  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.