I think this soup is wonderfully appropriate for celebrating early spring.
It’s a lovely first course that would be perfect for Easter or serve it for lunch with a side salad. Ogre gobbled this up enjoying the creamy consistency and oblivious to the lack of cream. Potatoes are the key to help thicken this all veggie soup.
If you are having a Vegan over for dinner, this is a considerate addition to your menu. Don’t just set a plate of vegetables in front of your vegan friend or relative, show a little creativity. They are not giant rabbits (sorry Claude) coming to dine at your table. Everyone can benefit from this soup spiced up with ginger to add a little heat and dimension to the sweet veggies.
I decorated my soup with fresh tarragon and a nasturtium blossom that are both abundant in my garden. It makes a beautiful presentation and a nutritious meal. What more could you ask from humble root vegetables?
Chop all your veggies to a similar size and roast at 400 degrees
Let veggies cool slightly, combine in the food processor with a little vegetable stock
Combine the remaining veggie stock with the puree mixture in pot. Heat gently.
Dish up your soup in a bowl and garnish with a nasturtium flower
Carrot and Parsnip Soup
1 lb. of carrots
1 lb. of parsnips
3 new potatoes
1 Tbsp. grape seed oil
3 ½ cups of vegetable stock
2 Tbsp. of jarred ginger or grated fresh to taste
Salt & pepper
Chop all the veggies to a similar size and spread on a baking sheet. Toss with grape seed oil, salt and pepper and roast at 400 degrees for about 40 minutes.
Remove from oven and let cool slightly. Place about a third of the veggies in a food processor with a little stock and puree. Pour into a pot. Continue to puree in batches. Combine the remaining veggie stock with the puree mixture in pot. Heat gently.
Add the ginger according to your taste, it will add some heat so taste as you go.
Dish up and garnish with fresh tarragon and nasturtium flower
Serving size: about 6 small bowls