Carrot and Parsnip Soup with Ginger

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

Difficulty: Easy

Hands-on: 15 minutesTotal: 40 minutes

Serves: 4

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 4

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories120
Total Fat1g
Saturated Fat1g
Cholesterol0mg
Sodium650mg
Total Carbohydrate24g
Dietary Fiber5g
Sugars11g
Protein3g