Blended Winter Veggie Soup

I know it/s a mouthful, but these winter veggies blend together to make a beautifully creamy mixture that is slightly sweet and spicy.  I have made many soups like this one before, like the Carrot Garlic Soup I made a few years back or the Spicy Carrot Apple Ginger Soup that I made when I first started the blog, but I had never stumbled upon this mixture before a few weeks back.

The ingredients found each one weekend when I wanted to make a strong gingery soup with all the vegetables I had in my fridge, and the result was so tasty I have made it two or three times since.  The base is strongly flavored with garlic, onion, shallot and ginger, while it is filled out with the creamy texture of blended carrot, butternut squash, and parsnip.  If you use vegetable broth it can be made vegan!

It keeps really well in the fridge up to one week, so make it on the weekend and it will serve as lunch several days in a row, it makes a quick meal in just a few minutes flat.  It also freezes well or can be made ahead to bring to a dinner party.  Just dress with a little feta or crumbled goat cheese, and a leaf of something green, like the baby russian kale leaf I used above.  You can even garnish with a crispy kale chip or a toasty piece of bread.  Enjoy while it’s still winter!

 

Carrot Ginger Butternut & Parsnip Soup
1 large chunk of ginger
1 large onion
5-6 cloves of garlic
2 large shallots
1/4 c extra virgin olive oil
1 tsp sea salt
juice of 1/2 small lemon
4 c broth (I use homemade bone broth but you can use veggie broth to make this vegan)
1 lb carrots
3/4 lb parsnip
1 lb butternut squash
1 c water
1 tbsp liquid aminos, tamari, soy sauce or coconut aminos (optional for extra flavor)

Peel and remove the ends of the garlic cloves, shallots, and onion.  What I do to save a lot of time is toss the skinned garlic, onion, and shallots in a large food processor with the washed piece of ginger (chopped a few times) and pulse everything together until they are minced into evenly small pieces.  This saves a lot of time since you aren’t mincing everything individually and it allows all these ingredients to cook much more quickly.  Plus no onion tears!

It’s a good idea to also chop up the vegetables to have ready.  Wash and top the carrots, chop into about 1/2 inch pieces.  Do the same with the parsnip, but it will need to be chopped in a few more pieces towards the top where it gets thicker.  For the butternut, most of the squashes I buy are larger than one pound, so I use a medium-sized one with a long thin neck and chop about 6 inches off the top.  The neck of the squash is easier to peel and cube, the bulb can be saved to roast later.  Set the chopped vegetables aside in a large bowl.

Heat up a large pot over high heat and add in the minced garlic, ginger, onion, shallot mixture along with the olive oil and salt.  Reduce to med-high heat and fry for about 10-15 minutes or until the onion is translucent.  When most of the liquid has cooked off add in the lemon juice and let it cook a minute or two.  Then add in the broth and chopped vegetables, bring to a boil over high heat.

Once bubbling, cover, and reduce heat to med-low.  Let simmer for 45 minutes.  Then cut the heat, add in the extra cup of water, and let cool at least 10 minutes before blending.

You can blend with an immersion blender right in the pot, or in batches in a regular blender.  Just remember when blending hot liquids in a blender you should pulse at first and hold the lid on tight with a dish towel to prevent it from splattering everywhere.

Mix all the batches back together and add additional water if you’d like it to be thinner.  You can add the liquid aminos, tamari, soy sauce, or coconut animos at the end if you’d like a little more flavor, but you can taste it first to determine if you want it.  You can also use salt to taste if you don’t have any of those sauces on hand.  Depending on how flavorful your stock is, you might not need it.

Yields 4-6 servings

 

Would go great with:

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