Carrot and Parsnip with Ginger
Makes about 5 Cups, about 25 Shots
- 3 cups shredded carrots
- 3 cups shredded parsnips
- 1″ piece ginger root
- 2 cups reduced-sodium, fat-free vegetable broth
- ¾ cup 2 percent milk
- 1 teaspoon lemon juice
- Salt and white pepper
Shred the carrots, parsnips, and the peeled ginger root.
Using a soup pot, add the carrots, parsnips, ginger, and broth. Bring to a boil, reduce to a simmer, and cook for 25 minutes.
Remove from heat and allow to cool slightly. Using a blender or food processor, purée the soup. Add the milk and reheat almost to a boil. Add the lemon juice and salt and white pepper to taste.