Culinary Guides

We love the simplicity of this soup. A short list of ingredients turns into something surprisingly full flavored, built on sweet carrots and parsnips with a good hit of fresh ginger. Serve it with a big hunk of sourdough for dunking and a simple salad, and you have a cozy winter supper.

Ingredients

• 2 tablespoons cooking fat (butter, ghee, bacon fat, or oil)
• 1 large onion, finely chopped (red or yellow is fine)
• 2 cloves garlic, minced
• 1 inch piece 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 (use maple syrup if making this for a baby under one year old)
• Freshly ground black pepper

Directions

1. Peel and finely chop the onion, mince the garlic, and grate the ginger. Cut the carrots and parsnips into 1/2 inch chunks so they cook evenly.
2. Heat the cooking fat in a large pot over medium-high heat. Add the onion and cook, stirring often, until soft and fragrant, about 5 minutes.
3. Add the garlic, ginger, cinnamon, cayenne, and a hefty pinch of salt and cook, stirring, until fragrant, about 30 seconds.
4. Add the carrots and parsnips, then pour in 4 cups of broth to cover, adding up to 1 cup more so the vegetables are fully submerged. Bring to a boil.
5. Reduce the heat to low and simmer until the vegetables are tender when pierced with a fork, about 25 minutes.
6. Take the pot off the heat. Blend the soup with the maple syrup or honey until smooth, using a stand blender in batches or an immersion blender in the pot.
7. Season with black pepper, taste, and adjust the salt. Ladle into bowls and serve hot with sourdough and a simple salad.

Grower's tip: Carrots and parsnips both store for months once the beds are done. Dig them before the ground freezes hard, twist off the tops, and pack them in a box of damp sand or sawdust in a cool cellar or garage. Stored that way they stay firm and sweet, so this soup can be a winter staple.

The soup keeps in the fridge for up to 3 days and freezes for up to 3 months. A dollop of yogurt or creme fraiche and a sprinkle of fresh herbs on top are nice finishing touches.

These are two of the easiest roots to grow. Sow a bed of carrots and a row of parsnips, keep a few onions on hand for the base, and you can pull this soup together from your own garden.