Carrot and Parsnip Soup

Carrot & Parsnip Soup

Easy 6
10 minutes 20 minutes
 Main Dish, Side Dish  American  Vegetarian

Submitted by Melissa Green

Witch Hat Oven Coven Original

Ingredients

  • 1lb carrots (peeled, diced)
  • 1lb parsnips (peeled, diced)
  • 1 large onion (diced)
  • 2 sticks celery (sliced thin)
  • 2 tbsp butter
  • 2 tbsp fresh ginger
  • 4 cloves garlic
  • 1/2 tsp hot chili powder
  • 2 tbsp sweet paprika
  • 1/4 tsp saffron or 1 tsp safflower
  • 6 cups chicken or vegetable broth
  • 1 tbsp sherry
  • 1/4 cup heavy cream

Directions

Melt butter in a large dutch oven. Sweat onions and celery on low to medium heat for 2 minutes with a pinch of salt. Add carrots and parsnips, continue sweating until onions and celery are translucent and parnsips are slightly browned.
Add ginger, garlic, paprika, chili powder and saffron, cook, stirring for 1 to 2 minutes. Add broth, increase heat to high and bring to a low boil.
Reduce heat, cover and simmer for 18 to 20 minutes, until vegetables are tender and offer no resistance when tested with a fork.
Remove from heat. Using an immersion blender, stand-alone blender or food processor, blend the vegetable solids until smooth.
Return to low. Stir in sherry and heavy cream. Season to taste. Serve immediately.

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