For a richer flavor, consider roasting the parsnips and onion before adding them to the soup. Adjust the amount of ginger and cayenne pepper to suit your spice preference. If you don't have half-and-half, heavy cream will work too, adding a little more richness to the soup. To make it vegetarian, use vegetable broth instead of chicken broth.
Creamy Parsnip With Ginger Soup
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING8 People
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VIEWS118
Indulge in the velvety embrace of this Creamy Parsnip and Ginger Soup, where the earthy sweetness of parsnips dances with the subtle warmth of ginger. A comforting and elegant dish, perfect as a starter or a light meal, garnished with toasted hazelnuts and tart dried cranberries.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate20 g
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Cholesterol21 mg
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Fiber5 g
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Protein3 g
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Saturated Fat5 g
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Sodium39 mg
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Sugar5 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepHeat olive oil in a large, deep saute pan over medium-high heat until shimmering. (1 minute)
02
StepAdd parsnips and onion; saute, stirring infrequently at first, then more frequently, until vegetables begin to turn golden brown. (7-8 minutes)
03
StepReduce heat to low. Add butter, sugar, and garlic; continue cooking until all vegetables develop a rich, spotty caramel color. (10 minutes)
04
StepAdd ginger, cardamom, allspice, and cayenne pepper; saute until fragrant. (30-60 seconds)
05
StepPour in the chicken broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until parsnips are tender. (10 minutes)
06
StepUsing an immersion blender or traditional blender, puree until very smooth. (30-60 seconds)
07
StepReturn to pan (or a soup pot); stir in enough half-and-half to achieve a souplike consistency that's thick enough to support garnish. Season with salt and pepper to taste. Heat through, ladle into bowls, garnish with sauteed hazelnuts and dried cranberries, and serve immediately.
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Adolf Hettinger
Jun 23, 2025I made this soup with coconut milk, and it was absolutely delicious. My vegan friends loved it!
Jordy Lubowitzbernier
Mar 3, 2025The roasting tip made a world of difference! The soup was so rich and flavorful.
Kirsten Beahan
Dec 29, 2024Freezes well and tastes just as good when reheated. Perfect for meal prepping.
Priscilla Stiedemann
Nov 25, 2024My kids even loved it! A great way to get them to eat their vegetables.
Payton Breitenberg
Nov 9, 2024Easy to make and so flavorful. I will definitely be making this again.
Dale Barton
Nov 4, 2024I added a touch of maple syrup at the end, as suggested, and it was the perfect finishing touch.
Guillermo Schaden
Oct 7, 2024This soup was a huge hit at my dinner party! The ginger and spices gave it such a unique flavor.
Amos Schinner
Jun 23, 2024I didn't have all the spices, but it still turned out great. A very forgiving recipe.