Spicy Parsnip-Carrot Soup
From: Gisele, Aylmer, Quebec, Canada
Comments: If soup is too thick, add more chicken broth.
Servings: 4 to 6
IngredientsPreparation
  • 2 tablespoons [30 mL] vegetable oil
  • 3 green onions, chopped
  • 1 medium onion, chopped
  • 3 medium parsnips, sliced
  • 4 medium carrots, sliced
  • 4 cups [1 L] chicken broth
  • 2 tablespoons [30 mL] ground ginger
  • 1 teaspoon [5 mL] thyme
  • 1/4 teaspoon [1 mL] nutmeg
  • Salt and pepper, to taste
  • Heat oil into a large casserole over medium heat.
  • Brown together chopped green onions and onion for approximately 2 to 3 minutes, until translucent.
  • Add parsnip and carrot slices; pour in chicken broth.
  • Bring to a boil, lower heat, cover and leave to simmer for 30 minutes, until vegetables are soft.
  • Leave to cool, then puree into a blender or a food processor.
  • Reheat, seasoning soup with ground ginger, thyme, nutmeg, salt and pepper.
  • Serve warm.