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Culinary Guides

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.


  •     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


  1. 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.
  2. 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)
  3. Season the soup with freshly ground black pepper and taste for seasonings.
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