Creamy Ginger-Parsnip Soup
I love the combination of spices in this recipe! Its a great one for a frigid day! Try this also with carrots or with a combination of carrots and parsnips.
2-4 tablespoons oil or butter
1 large onion, chopped
2 cloves of garlic, chopped
2-3 tablespoons fresh ginger root, minced
1/2 teaspoon cumin
1/2 teaspoon cardamom
1/4 teaspoon chili powder (more if you like it hotter)
1 1/2 pounds parsnips, peeled and chopped
1 quart chicken or vegetable broth
salt and pepper to taste
1/2 cup cream or milk (or more depending on how thick it is)
Saute onions over medium heat until softened, about 5 minutes. Add garlic, ginger, spices and saute a couple more minutes to bring out the flavor of the spices, stirring frequently to prevent burning. Add parsnips and broth. Bring to boil and simmer until parsnips are tender, about 20 minutes. Puree soup, add salt and pepper, and add cream. If its too thick add more milk/cream or broth depending on how thick you like it. Serve hot.