I love the simplicity of this soup. It has very few ingredients but is so darn flavorful. It’s a great winter soup for keeping your immune system strong with a healthy dose of ginger and nourishing root veggies. It’s great served with a big hunk of sourdough bread for dunking and a simple salad.
Ingredients:
- 2 Tablespoons cooking fat (butter, ghee, bacon fat, or oil)
- 1 large onion, finely chopped (red or yellow is fine)
- 2 cloves of garlic, minced
- 1-inch piece of fresh ginger, peeled and grated or minced
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- Fine sea salt
- 1 pound carrots, cut into 1/2 inch chunks
- 1/2 pound parsnips, cut into 1/2 inch chunks
- 4 -5 cups homemade bone-broth or stock (or water)
- 2 teaspoons maple syrup or honey (if making this for a baby under 1 year of age use the maple syrup)
- freshly ground black pepper
Directions:
- In a large pot, heat the cooking fat over medium-high. Add the onion and cook until it’s soft and fragrant, about 5 minutes. Add the garlic, ginger, cinnamon and cayenne with a hefty pinch of fine sea salt. Cook, stirring frequently, until the mixture is fragrant, about 30 seconds. Add the carrots, parsnips and 4 cups of stock or water. Bring to a boil. Reduce the heat and simmer until the vegetables are tender. About 25 minutes.
- Carefully transfer the mixture to a blender, add the maple syrup or honey and blend on high until smooth (you can also use an immersion blender to do this)
- Season the soup with freshly ground black pepper and taste for seasonings.
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