Winter Vegetable Soup

Winter Vegetables and Warming Spices

Yield: 2

Author: Taffy Elrod

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Warming Winter Vegetable Soup

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Warming spices enrich parsnips and carrots in a velvety soup.

Ingredients

Warming Spiced Winter Vegetable Soup

• 2 tablespoons ghee or coconut oil
• 1 large shallot, sliced
• 1/2 teaspoon each ground allspice, ground cinnamon, and ground coriander
• inch piece fresh ginger root, peeled and minced
• 2 large carrots, peeled and diced
• 3 large parsnips, peeled and diced
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground white pepper
• 2 cups (approximately) vegetable broth, or water
• 1 tablespoon each minced, fresh dill and minced, fresh parsley
• 2 teaspoons minced, fresh tarragon
• 1/4 cup crème fraiche or coconut yogurt - plus extra for garnish

Instructions

1. Warm a small saucepan over medium-low heat and add the ghee or oil, add the sliced shallot to the pan and sweat it in the ghee until soft and fragrant.
2. Add the allspice, cinnamon, coriander, and ginger root the pan and warm until fragrant and infused through the ghee.
3. Add the carrots, parsnips, salt, while pepper and enough broth to just cover the vegetables. Raise the heat to medium. Stir everything together scraping the bottom of the pan to be sure there are no spices or vegetables stuck.
4. Cover the pan and bring the contents to a simmer. Cook, stirring occasionally until the carrots and parsnips are very tender. About 15 minutes. Add more broth if needed.
5. When the vegetables are tender carefully blend the soup with an immersion blender or in batches, in a blender with a clean towel covering the hole in the center of the lid so the hot soup doesn’t burst out of the top. Blend the soup until it is completely pureed, lush and velvety.
6. Return the soup to the pan, stir in the herbs, taste for salt and pepper. Add broth to bring it to your desired consistency if necessary. I Love this soup so thick it’s almost like a porridge, but you can thin it to whatever consistency makes you happy.
7. When the soup is heated through and seasoned to your tastes, remove it from the heat and stir in the crème fraiche. Serve piping hot garnished with a spoonful of crème fraiche and a sprig of herbs.

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