Its officially spring, but with the cooler weather forecasted, this may be the last soup of winter. A delicious parsnip and ginger soup by Hugh Fearnley-Whittingstall. A carrot got thrown in to give it a little extra color and a boost of vitamin A (Why, I don’t know, because I wanted to!). Puréed soups are also quite easy because it doesn’t require much precision; just chop, cook, boil, and purée and you’re done. I use my immersion blender to make soup like these, but you could also use a food processor or blender. I recently tried a vitamix for the first time which did an amazing job. (Anyone want to send me one?!)
First chop one large onion, mince 2 garlic cloves and 2 inches of peeled fresh ginger, dice 1+ lbs of parsnips and 1 carrot.
For the spices I used whole spices and ground them up in a mortar and pestle. I used ½ tsp cardamom, 2 tsp cumin, ½ tsp cayenne pepper. I threw in a pinch of salt and a few peppercorns into the mixture to help grind it all up.
Heat up 2 tbls of olive oil and 2 tbls of butter in a pan and sauté the onion first for about 10 minutes, then add in the garlic and ginger along with the ground spices. Continue cooking for a few minutes then add in the parsnips and carrots. Stir until everything is well coated. Pour in 1 qt vegetable stock and simmer until everything is well cooked, about 10-15 minutes for me.
Turn the heat off, let cool briefly, then purée, turn the heat back on and begin warming it back up. Check the seasonings and add more salt and pepper, and finally stir in ¾ cups of whole milk. Once the soup is exactly where you want it to be serve with some sour cream and pepper on top.