My friend Raisy told me about this soup. It is super flavorful from the combination of carrot, parsnip and ginger. It has terrific color too.
2 tablespoons olive oil
2 teaspoons fresh chopped ginger (or 2 frozen cubes)
2 teaspoons fresh chopped garlic (or 2 frozen cubes)
2 shallots, diced
1 pound parsnip, chopped
1 pound carrots, peeled and chopped
1 quart vegetable or chicken broth
2 cups water
Kosher salt and pepper to taste
In a large soup pot, heat oil over medium-high heat. Add ginger, garlic, and shallots and cook for 5-10 minutes, or until soft and translucent. Add parsnips and carrots and cook for 15 minutes, or until soft. Add broth. Bring to a boil and turn heat down to simmer. Simmer for 15 minutes. With an immersion blender puree soup until smooth. Season with salt and pepper to taste.