Carrot and Parsnip Soup

This is a brightly colored and flavored soup that can be enjoyed warm or cold. Possible garnishes include crème fraîche, sour cream, chopped chives, cilantro, fresh dill, or croutons.

Serves: 6Hands-on: 20 minutesTotal: 50 minutesDifficulty: Medium

Serves: 6


  • 1 large onion, peeled and chopped
  • 2 Tbsp. butter
  • 4 large carrots, peeled and sliced
  • 4 large parsnips, peeled and sliced
  • 4 cups chicken broth
  • 2-inch piece fresh gingerroot, peeled and minced
  • ¼ tsp. salt
  • ⅛ tsp. ground white pepper
  • ½ tsp. ground cumin
  • 5 drops cayenne pepper sauce


  • Over medium heat, sauté onion in butter until translucent. Add carrots and parsnips and sauté for 10 minutes. Add chicken broth and gingerroot, and bring to a boil.
  • Reduce heat to low and cook until carrots and parsnips are tender, about 25 minutes.
  • Purée soup in blender. Return to heat.
  • Add salt, pepper, cumin, and pepper sauce and heat for 5 minutes to blend the flavors.