CREAMY CARROT PARSNIP SOUP
Our farm family would eat soup every day as long as it didn't come from a can! This smooth creamy concoction tastes like it's fresh from the garden. A subtle hint of horseradish and ginger sparks every steaming spoonful.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 12 servings (3 quarts).
Number Of Ingredients 14
Steps:
- Place first six ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until vegetables are very tender, 25-30 minutes., In a small skillet, heat butter over medium-high heat; saute onion, garlic, horseradish and ginger until onion is tender. Add to carrot mixture. Puree soup using an immersion blender or cool slightly and puree soup in batches in a blender. Stir in buttermilk; heat through (do not boil). Serve with sour cream and, if desired, dill.
Nutrition Facts : Calories 140 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 690mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic Exchanges
CREAMY PARSNIP WITH GINGER SOUP
A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.
Provided by USA WEEKEND columnist Pam Anderson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 8
Number Of Ingredients 14
Steps:
- Heat oil over medium-high heat in a large, deep saute pan until shimmering.
- Add parsnips, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
- Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
- Add ginger, cardamom, allspice and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
- Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until parsnips are tender, about 10 minutes.
- Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
- Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Nutrition Facts : Calories 177.4 calories, Carbohydrate 20 g, Cholesterol 20.6 mg, Fat 10.3 g, Fiber 4.6 g, Protein 2.7 g, SaturatedFat 4.7 g, Sodium 38.6 mg, Sugar 5.1 g
CARROT AND PARSNIP SOUP
Make and share this Carrot and Parsnip Soup recipe from Food.com.
Provided by katew
Categories Low Protein
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook onion,ginger,garlic and cumin in oil for 3 minutes.
- Add carrots and parsnips and cook for 3 minutes.
- Reduce heat and stir in stock.
- Cover and simmer for 30 minutes until vegies are soft.
- Blend soup till smooth - take care if it is hot.
- Season to taste.
- serve topped with sour cream and coriander.
GINGER CARROT PARSNIP SOUP
Make and share this Ginger Carrot Parsnip Soup recipe from Food.com.
Provided by Noodles
Categories Vegetable
Time 1h
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large saucepan over medium-high heat. Add onion and sautee until tender (about 10 minutes).
- Add garlic and ginger, sautee for another minute.
- Add spices and stir to coat.
- Add carrots, parsnips, and broth and bring to a boil. Reduce heat and simmer until carrots and parsnips are tender (about 30 minutes).
- Puree mixture in a blender or food processor.
- Return to saucepan and slowly stir in coconut milk over medium heat.
- Add lemon juice, salt, and pepper to taste.
ROASTED CARROT GINGER SOUP
This is a recipe from the Simply Delicious column in Parade Magazine (2006). For optional garnishes, try a 1/4 cup of creme fraiche and/or snipped fresh chives.
Provided by rockinred
Categories Vegetable
Time 3h40m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Combine carrots, parsnips, onion & ginger in a shallow roasting pan to fit. Dot with the butter and sprinkle with the brown sugar.
- Pour 2 cups of chicken broth into the pan, cover well & bake until vegetables are very tender (approx. 2 hours).
- Transfer the vegetables and broth to a large pot.
- Add the remaining 6 cups of chicken broth, the salt & cayenne pepper.
- Bring to a boil, reduce the heat and simmer, partially covered, for 10 minutes.
- Puree the soup in batches in a blender or food processor, adding more broth if necessary. Return the soup to the pot.
- Adjust the seasonings and heat through.
- Serve each portion dolloped with a teaspoon of creme fraiche and/or chopped chives (OPTIONAL).
Nutrition Facts : Calories 220.8, Fat 9.9, SaturatedFat 5.2, Cholesterol 18.3, Sodium 1505.9, Carbohydrate 22, Fiber 4.4, Sugar 11.4, Protein 11
PARSNIP, GINGER, AND ORANGE SOUP
A different and delicious combination of flavors for a soup! If parsnips are not available in your area, you can substitute carrots (although it will not taste exactly the same).
Provided by Julesong
Categories Vegetable
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a soup pot (one with a lid) over medium temperature, melt together the oil and butter, then saute the onions until soft, about 5 to 7 minutes.
- Add parsnips and ginger and saute for 5 minutes.
- Add the orange rind (not the juice, just yet) and chicken stock, cover, and simmer over medium heat for 30-35 minutes, removing lid for last 10 minutes.
- Let cool slightly, then pour into a blender and liquidize.
- Return soup to pot, stir in the reserved orange juice, and reheat.
- Season to taste with salt and pepper. Serve with a swirl of cream and chopped parsley.
Nutrition Facts : Calories 295.2, Fat 12, SaturatedFat 4.8, Cholesterol 21.1, Sodium 343.7, Carbohydrate 41.6, Fiber 8.3, Sugar 17.6, Protein 7.7
ROASTED PARSNIP, APPLE AND GINGER SOUP
Posted for Zaar World Tour 2005. This is served at Bewley's Cafe in Dublin which is a favorite spot for shoppers and Trinity College Students. This soup remains a favorite. From a cookbook called The New Irish Table. I have not tried this yet. (The orange juice was a recent addition.)
Provided by Kumquat the Cats fr
Categories Potato
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 Fahrenheit.
- In a metal roasting pan, combined parsnips, apples and ginger. Add oil, toss to coat and cover with aluminum foil. Cook for 20 minutes.
- Stir, then cook uncovered for an additional 20 minutes or until vegetables are lightly browned and tender.
- In a large soup pot, melt the butter over medium heat. Add the leek, celery, onion and potatoes. Cook for 4-5 minutes, or until slightly tender.
- Add the parsnip mixture, broth and orange juice. Reduce heat to low, cover, and cook for 30 minutes, or until all vegetables are soft.
- Transfer to a blender or food processer in batches and process until smooth. (At this point you can refrigerate for up to 24 hours).
- Return the puree to the soup pot. Stir in half-and-half and season with salt and pepper. Cook over medium heat to heat through. Ladle soup into bowls and garnish with a tablespoon of creme fraiche.
Nutrition Facts : Calories 137.5, Fat 5.3, SaturatedFat 2.6, Cholesterol 10.6, Sodium 24.9, Carbohydrate 21.5, Fiber 3, Sugar 6.5, Protein 2.3
GINGERED CARROTS & PARSNIPS
"Ginger adds a marvelous taste to these root vegetables." The flavorful side will be a hit on any buffet table. Marie Rizzio - Interlochen, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 3 servings.
Number Of Ingredients 7
Steps:
- Place 1 in. of water in a small saucepan; add parsnips. Bring to a boil. Reduce heat; cover and simmer for 1 minute. Stir in carrots; cover and simmer 6-8 minutes longer or until vegetables are crisp-tender. Drain and set aside., In the same pan, combine the honey, butter, ginger and salt. Stir in vegetables; heat through. Sprinkle with pecans.
Nutrition Facts : Calories 173 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 121mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 6g fiber), Protein 2g protein. Diabetic Exchanges
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- Wash the parsnips well and grate the skin as with the carrots, and cut into similarly sized cubes. Dice the onion, garlic and ginger.
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