Gingered Carrot and Parsnip Soup

This rich and creamy soup can be served hot or cold. I prefer it pureed as outlined in the recipe, but it's just as yummy unblended if you enjoy more texture to it.

• Ready In: 50 mins
• Serves: 4
• Yields: 4 bowls

Ingredients

• 3  cups carrots, cut into 1-inch pieces
• 3  cups parsnips, cut into 1-inch pieces
• 1  medium onion, chopped
• 2  celery ribs, chopped
• 1  piece fresh ginger, peeled and sliced
• 1  tablespoon olive oil
• 2  cups chicken broth or 2  cups vegetable broth
• 1⁄2-3⁄4 cup heavy cream or 1⁄2-3⁄4 cup half-and-half
•  salt and white pepper
• 1⁄2  lemon, juice of
•  fresh chives (to garnish) (optional)

Directions

1. Sautee the onion and celery in olive oil in a large saucepan over medium-high heat for 10-15 minutes or until tender.
2. Add ginger and sautee for another 5 minutes.
3. Add carrots, parsnips, and chicken broth and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30-40 minutes, or until carrots and parsnips are tender. Remove from heat, let cool for 5 minutes.
4. Process mixture in a food processor or with an immersion blender, and puree until smooth.
5. Return puree to saucepan. Stir in cream and return to a simmer over medium heat. Add salt, white pepper, and lemon juice to taste.
6. Garnish with chives and serve hot, or refrigerate, covered, for several hours and serve chilled.