Carrot and Parsnip Soup with Ginger

Chop some fresh chives and add as a garnish to each serving of this soup.

Serves: 4Hands-on: 15 minutesTotal: 40 minutesDifficulty: Easy

Serves: 4


  • 3 cups shredded carrots
  • 3 cups shredded parsnips
  • 1 piece (1") ginger root
  • 2 cups reduced-sodium, fat-free vegetable broth
  • ¾ cup 2 percent milk
  • 1 tsp. lemon juice
  • 2 tsp. lemon zest
  • ½ tsp. salt and ½ tsp. white pepper


  • Shred the carrots, parsnips, and the peeled ginger root.
  • Using a soup pot, add the carrots, parsnips, ginger, and broth. Bring to a boil, reduce to a simmer, and cook for 25 minutes.
  • Remove from heat and allow to cool slightly. Using a blender or food processor, purée the soup. Add the milk and reheat almost to a boil. Add the lemon juice and salt and white pepper to taste. Garnish with zest.