- 3 carrots
- 2 celery stalks
- 2 medium cooking onions
- 1 pound parsnips (4 to 5 medium sized)
- A thumb-sized piece of fresh ginger root
- 2 cloves garlic
- 8 cups chicken or vegetable broth
- 2 tbsp. olive oil
- Salt and freshly ground black pepper
- Sprigs of fresh cilantro leaves (if available)
- Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions, parsnips and ginger. Peel and slice the garlic.
- Put the broth in a saucepan and heat until boiling.
- Put a second, larger saucepan over medium heat and add olive oil. Add all chopped and sliced ingredients and mix together with a wooden spoon.
- Cook for about 10 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden.
- Add the boiling broth to the vegetables. Give the soup a good stir and bring to a boil. Reduce the heat and simmer for 10 minutes with the lid on.
- Season soup with salt and pepper. Using an immersion blender, or working in small batches in a standing blender, pulse the soup until smooth. Sprinkle with cilantro leaves and serve.
Other Toppings for soups:
- Homemade croutons
- Soft herbs like basil, parsley or mint (torn)
- Toasted seeds or nuts
- Chopped fresh chilies if you like a little heat
- A few gratings of cheese