This soup shows off a gorgeous orange color and warm ginger bite on the finish. A simple cheese cracker is the ideal counterpart to the heat of the ginger. Using an immersion blender is a great way to process soups and sauces without removing them from the stove, but you can certainly use a traditional blender as well.
Special Diets:
Ingredients
Method
Preheat oven to 400°F.
Combine carrots, parsnips, apples, olive oil, salt and pepper. Toss well to coat.
Spread in a single layer on a rimmed baking sheet. Roast for 12 to 15 minutes, until soft and browned.
Transfer to a large saucepan and cover with broth and 1 cup of water. Bring to a boil, then reduce to a simmer.
Stir in ginger and cook for 8 to 10 minutes longer. Remove from heat and cool slightly.
Blend until smooth, using a blender or an immersion blender. Season to taste with salt and pepper.
Meanwhile, make the cheese crisps. Reduce oven temperature to 350°F.
Combine cheese, flour, chives, parsley and pepper in a small bowl.
Line a baking sheet with parchment paper.
Spoon cheese mixture onto parchment in 3-inch long ovals.
Bake for 10 to 15 minutes until crunchy and golden around edges. Remove and allow to cool completely.
Crisps can be stored in an airtight container for up to a week.
Serve hot soup with crisps.
Nutritional Info
Serving Size
soup only
Calories
150
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.