Parsnip Sweet Potato Ginger Soup

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!