Parsnip Soup With Ginger Coconut Milk Recipes

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CREAMY PARSNIP WITH GINGER SOUP



Creamy Parsnip With Ginger Soup image

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 8

Number Of Ingredients 14

2 tablespoons olive oil
1 ½ pounds peeled parsnips , cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 teaspoon ground ginger
¼ teaspoon cardamom
¼ teaspoon allspice
⅛ teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: sauteed hazelnuts and dried cranberries*

Steps:

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add parsnips, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
  • Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  • Add ginger, cardamom, allspice and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until parsnips are tender, about 10 minutes.
  • Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  • Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Nutrition Facts : Calories 177.4 calories, Carbohydrate 20 g, Cholesterol 20.6 mg, Fat 10.3 g, Fiber 4.6 g, Protein 2.7 g, SaturatedFat 4.7 g, Sodium 38.6 mg, Sugar 5.1 g

PARSNIP SOUP WITH GINGER & COCONUT MILK



Parsnip Soup With Ginger & Coconut Milk image

Make and share this Parsnip Soup With Ginger & Coconut Milk recipe from Food.com.

Provided by Chandra M

Categories     Vegetable

Time 55m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1 cup onion, chopped
3 cups water
2 vegetable bouillon cubes
2 lbs parsnips, peeled and cut into chunks
1 teaspoon ground ginger
2 teaspoons salt
2 cups whole milk
1 (14 ounce) can coconut milk

Steps:

  • In a large pot, melt butter and saute onion until translucent.
  • Add water, parsnips, can vegetable bullion cubes and bring to a boil.
  • Lower heat to medium low and cook until parsnips are tender (about 30-40 minutes).
  • Puree in a blender or food processor.
  • Add ginger, salt, and milk to the blender. Puree until smooth.
  • Return to pot. Add coconut milk and warm to serve.

Nutrition Facts : Calories 341.6, Fat 13.7, SaturatedFat 11.1, Cholesterol 13.7, Sodium 666.5, Carbohydrate 53, Fiber 6, Sugar 36.1, Protein 4.2

GINGER CARROT PARSNIP SOUP



Ginger Carrot Parsnip Soup image

Make and share this Ginger Carrot Parsnip Soup recipe from Food.com.

Provided by Noodles

Categories     Vegetable

Time 1h

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 14

1 tablespoon oil
1 medium onion, chopped
3 garlic cloves, chopped
2 tablespoons fresh ginger, peeled and grated
1 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon cayenne pepper (optional)
3 medium carrots, cut into 1-inch pieces
3 medium parsnips, cut into 1-inch pieces
1 (15 ounce) can chicken broth or 1 (15 ounce) can vegetable broth
1 (15 ounce) can coconut milk
1/2 lemon, juice of
salt
pepper

Steps:

  • Heat oil in a large saucepan over medium-high heat. Add onion and sautee until tender (about 10 minutes).
  • Add garlic and ginger, sautee for another minute.
  • Add spices and stir to coat.
  • Add carrots, parsnips, and broth and bring to a boil. Reduce heat and simmer until carrots and parsnips are tender (about 30 minutes).
  • Puree mixture in a blender or food processor.
  • Return to saucepan and slowly stir in coconut milk over medium heat.
  • Add lemon juice, salt, and pepper to taste.

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