well, it seems winter has finally arrived to new york. of course, winter means lots of warm food… soups, stews and baked goods. one of these soups is this great carrot and parsnip soup. it has a very silky smooth consistency with hints of orange and ginger and it could not be easier to make.

it reminded me of a soup i had at a friend’s wedding a few years ago where it was so delicious i actually asked for more. back then i thought i had to recreate this soup at home, and i think i finally did. so here it is, the recipe for a very nice carrot and parsnip soup!

INGREDIENTS:
2 tbs butter
1 medium onion
4 large carrots
1 large parsnip
1 tsp grated ginger
1 tsp grated orange peel 
2 cups of vegetable broth
1/2 cup of half and half 
salt and pepper to taste 

INSTRUCTIONS:
peel and chop the parsnip and carrots. try to cut them into just about the same size so they cook evenly.

melt the butter.

and add the chopped onions; cook them for 2 minutes until they are translucent.

add the carrots and parsnip to the onions.

and add the vegetable broth.

cook for about 10 minutes and add the ginger and orange peel and more broth if needed. cook the vegetables, covered, until they are tender and somewhat mushy. yes, mushy is the technical term :)

once the vegetables are fork tender, pour them into a blender. 

and blend until they are pureed. 

ohhh it smells so good and i love the vibrant orange color from the carrots!

put the puree back on the saucepan and add the half and half. 

combine while cooking on very low heat and season with salt and pepper. 

once everything is combined, serve warm and enjoy.  

it is such a tasty soup. it is jam-packed with flavors and it is perfect for cold evenings. 

the orange and ginger are a nice surprise and complement the carrots and parsnips really well. 

i really enjoyed making (and of course, eating it) this soup. i can foresee myself repeating it a few more times. 

thank you for stopping by the blog. i hope you have a fantastic week!

hasta luego,