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 strengthening your immune system with a healthy dose of ginger and nourishing root veggies. It’s served with a big hunk of sourdough bread for dunking and a simple salad.

Ingredients

• 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 one year of age, use the maple syrup)
• Freshly ground black pepper

Directions

1. Prepare the Ingredients
   Chop the Vegetables: Peel and chop the onion finely. Mince the garlic and peel and grate or mince the fresh ginger. Cut the carrots and parsnips into 1/2-inch chunks to ensure even cooking.
2. Sauté the Aromatics
   Heat the Fat: In a large pot, heat the cooking fat over medium-high heat until melted and hot.
   Cook the Onion: Add the finely chopped onion to the pot and cook, stirring frequently, until it’s soft and fragrant, about 5 minutes.
   Add the Garlic and Spices: Add the minced garlic, grated ginger, ground cinnamon, cayenne pepper, and a hefty pinch of fine sea salt. Cook, stirring frequently, until the mixture is fragrant, about 30 seconds.
3. Add the Vegetables and Liquid
   Combine the Vegetables and Stock: Add the chopped carrots and parsnips to the pot. Pour 4 cups of the homemade bone broth or stock (or water) to cover the vegetables. Add up to 1 more cup to ensure the vegetables are fully submerged.
   Bring to a Boil: Increase the heat to high and bring the mixture to a boil.
   Simmer: Once boiling, reduce the heat to low and let the soup simmer until the vegetables are tender when pierced with a fork, about 25 minutes.
4. Blend the Soup
   Remove from Heat: Take the pot off the heat once the vegetables are tender.
   Blend Until Smooth: Carefully transfer the mixture to a blender. Add the maple syrup or honey, then blend on high until smooth and creamy. Alternatively, you can use an immersion blender directly in the pot to blend the soup until smooth.
5. Season and Serve
   Season the Soup: Season the soup with freshly ground black pepper. Taste and adjust the seasonings, adding more salt or pepper as needed.
   Serve: Ladle the soup into bowls and serve hot. Pair with a big hunk of sourdough bread for dunking and a simple salad for a complete meal.

Additional Tips

• Storage: Any leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
• Freezing: This soup can be frozen for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe container. Thaw in the refrigerator overnight before reheating.
• Variations: For added flavor, consider topping the soup with a dollop of crème fraîche, a sprinkle of fresh herbs like parsley or chives, or a drizzle of olive oil.
• Thickening: Reduce the liquid used if you prefer a thicker soup. Conversely, add more broth or water as needed if you prefer a thinner consistency.

Enjoy this delicious and nourishing Parsnip & Carrot Ginger Soup, perfect for a cozy winter meal!