A sweet and earthy soup made with parsnips and carrots, with a touch of spice from the ginger. Drizzled with a fresh herb oil on top for an added freshness.
Even though here in Luxembourg the weather might not be as cold as the past months, I still enjoy a good soup and this one ticks all the boxes. This carrot, ginger and parsnip soup is, in fact, ideal for when you want some comfort food but still want those spring flavours and something light. I have made this for dinner several times, and nothing beats it when after a day of work I come home and heat it up for a light dinner. The vibrant colour of this soup is an added point! I always have root vegetables lying around my kitchen and hence many times I end up creating this soup. I know that I might be getting repetitive, but it is so good!
Ingredients
The ingredient list of this soup is simple but it’s full of nutrient-dense ingredients (Yay!). It mainly consists of parsnips and carrots, two earthy root vegetables with a sweet and nutty taste; for the aromatics it has an onion, garlic and ginger which adds a subtle spice to it and balances its sweetness; finally a pinch of turmeric gives it an extra anti-inflammatory boost.
Roasting the vegetables prior to making the soup, increases its flavour profile, although I have also tried making this recipe by sautéing all the ingredients and it still tasted amazing! So I suggest roasting the vegetables, however if you are limited with time you will still achieve a delicious soup by sautéing.
Herb oil
For the garnish of this carrot, parsnip and ginger soup, I opted for a fresh herb oil, some sunflower seeds and chilli flakes. Apart from adding colour to this soup, the herb oil, gives it an extra freshness which balances wonderfully with the sweet and earthy flavour. Also, it is so addictive and easy to make: you’ll need just some fresh herbs of your liking, in my case I used parsley, some lemon peel, minced garlic and olive oil, all blitzed together. The sunflower seeds and chilli flakes give the soup an added crunch and some heat.
As this soup is quite filling, it can easily be enjoyed on its own, however it’s great to serve it as a starter! I like having this soup with some crusty French baguette on the side, so that I can dip this bread into the soup: Perfection!
Carrot, Parsnip and Ginger Soup
Ingredients
- 250 g parsnips
- 250 g carrots
- 1 medium white onion
- 2 garlic cloves
- 30 ml olive oil (2 tbsp)
- 20 g fresh ginger
- 1/2 tsp tumeric
- 1 litre vegetable broth hot (4 cups)
- salt and pepper to taste
- Herb Oil to garnish
- Sunflower seeds to garnish
- Chili flakes to garnish
Instructions
- Pre-heat oven to 200°C/400°F and line a large baking tray with parchment paper.
- Wash the parsnips well and grate the skin as with the carrots, and cut into similarly sized cubes. Dice the onion, garlic and ginger.
- Place parsnips and carrots on the baking tray and drizzle with some olive oil. Roast for about 30 minutes, until the parsnips and carrots are tender and have a nice char on them. Important – flip the vegetables half way through cooking so to get an even cooking.
- Once the vegetables have cooked, heat the oil in a large pot and add the diced onion. Sauté the onion for about 5 minutes, until the onion is soft and translucent.
- Add the garlic and ginger and let sauté for about a minute. Once these are soft, add turmeric and black pepper, and let cook for a few minutes.
- To the large pot, add the roasted vegetables and the vegetable broth, cover and turn the heat up. Let the soup come to a boil, then turn down the heat and let simmer for about 15 minutes.
- Allow the soup to cool for a few minutes.
- Use an immersion blender or a traditional blender, to blend until smooth. Once the soup is blended season with salt and pepper.
- Serve topped with a herb oil, sunflower seeds and some chilli flakes, with some crusty toasted bread on the side, if desired.
Notes
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
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really delicious, couldn’t fault the recipe
Thank you for sharing ♥️ that is so nice to hear!