Creamy Carrot and Parsnip Soup

A very filling fall soup. I would not recommend having this and the Sweet Potato Bisque in close proximity time-wise as the flavors are somewhat similar. They both are delicious.

From 100 Best Fresh Soups

Ingredients:

~4 tbsp. butter

~1 large onion, chopped

~1 lb. carrots, peeled and chopped

~2 large parsnips, peeled and chopped

~1 tbsp. grated fresh ginger (peel the ginger before you grate it)

~2 and 1/2 cups vegetable stock (I used chicken stock - I think it has more flavor)

~1/2 cup light cream

~salt and pepper

1. Melt the butter in a large pan over low heat. 

2. Add the onion and cook, stirring, for 3 minutes, until slightly softened. Add the carrots and parsnips, cover the pan, and cook, stirring occasionally, for about 15 minutes, until the veggies have softened a little.

3. Stir in the ginger, orange zest, and stock. Bring to a boil, then reduce the eat, cover the pan, and simmer for 30-35 minutes, until the veggies are tender. 

4. Remove the soup from the heat and cool for 10 minutes.

5. Transfer the soup to a food processor or blender and process until smooth. 

6. Return the soup to the pan, stir in the cream, and season well with salt and pepper. Warm through over low heat.

7. Serve and enjoy!