I have been cooking so much soup during the second winter of the Pandemic that I put this together without a recipe. Yum. And so nutritious! The sweet potato/carrot gives it a prettier color than a straight parsnip soup.
1 T. butter or olive oil
1 onion, diced
2 T. garlic ginger paste
1 t. turmeric
1 t. cumin
3 medium parsnips, peeled and diced
1 medium sweet potatoes, peeled and diced
1-2 medium carrots, peeled and diced
5 cups vegetarian broth
salt, pepper to taste
Saute the onion in the oil until browning. Turn heat down to avoid burning and add garlic/ginger paste, turmeric, and cumin, stirring about a minute.
Add diced vegetables and broth, and cook about a half hour.
Process with the immersion blender and season to taste. This is a gorgeous color, so have fun thinking of how to garnish. Pomegranate seeds are especially beautiful!
