Ha! I was getting ready to write a post about my Gingered Carrot & Parsnip Soup and suddenly I remembered typing this recipe before. Doing a quick perusal of my previous blogsite, sure enough, I had posted it in February of 2010. Instead of blogging anew, I am taking the easy road and just copying my old posted recipe. To see the original post, go here.
Recipe posted February, 2010 on Peanut Sauce & Potstickers Blog
This soup is based on a luscious gingered carrot-potato vichyssoise that I used to prepare often. In the process of playing with parsnips, I ended up developing a new recipe to make a soup without butter, potato, chicken broth or cream, all of which are in the original vichyssoise.
Light and pretty, this fresh, simple soup makes an elegant first course, if you are eating in courses that is.
Gingered Carrot & Parsnip Soup
1/2 cup thinly sliced leeks, rinsed to remove any grit
1 tablespoon extra virgin olive oil
1/4 cup chopped red or yellow onions
3 cups shredded carrots
3 cups shredded parsnips
2 teaspoons finely chopped fresh ginger (I sometimes use more.)
1/2 teaspoon sea salt
2 cups water
1 cup unsweetened soy milk, or more to thin (Substitute coconut milk if you want a richer soup.)
In a medium-sized saucepan, sauté the sliced leeks and chopped onions in olive oil until wilted. Add the carrots, parsnips and ginger. Stir and sauté over medium low heat for approximately 8 minutes. Add the sea salt and water. Cover and simmer this mixture for 15-20 minutes or until the vegetables are tender.
In small batches, using a food processor or blender, purée the mixture until it is relatively smooth. Return the vegetable purée to the soup pot. Or using the old fashioned method, smash the cooked vegetables with a wooden masher right in the pot. Stir in the soy milk and warm the soup on low heat if needed. Taste for seasoning, add salt and pepper as desired.
Ladle into soup bowls and serve as is or garnish with chopped candied ginger and a sprinkling of thinly sliced chives or green onion. Serves 4.
Omit the soy milk (or coconut milk) if you would like to serve this as a vegetable purée instead of soup.
Like carrots, look for parsnips that are fresh and firm, not limp or shriveled. There should be few blemishes or funky spots. Extra attached roots are okay. Sizes can be all over the place. Choose vegetables that are roughly the same size if you plan to cook them whole. The cores of parsnips over an inch or so in diameter may be a little woody. If so, cut the core out or chop or grate around it.