Gingered Carrot and Parsnip Soup

• 3 cups carrots, cut into 1-inch pieces
• 3 cups parsnips, cut into 1-inch pieces
• 1 medium onion, chopped
• 2 celery ribs, chopped
• 1 piece fresh ginger, peeled and sliced
• 1 tablespoon olive oil
• 2 cups chicken broth or 2 cups vegetable broth
• 12-34 cup heavy cream or 12-34 cup half-and-half
• salt and white pepper
• 12 lemon, juice of
• fresh chives (to garnish) (optional)

1. Sautee the onion and celery in olive oil in a large saucepan over medium-high heat for 10-15 minutes or until tender.
2. Add ginger and sautee for another 5 minutes.
3. Add carrots, parsnips, and chicken broth and bring to a boil.
4. Reduce heat and simmer, stirring occasionally, for 30-40 minutes, or until carrots and parsnips are tender.
5. Remove from heat, let cool for 5 minutes.
6. Process mixture in a food processor or with an immersion blender, and puree until smooth.
7. Return puree to saucepan.
8. Stir in cream and return to a simmer over medium heat.
9. Add salt, white pepper, and lemon juice to taste.
10. Garnish with chives and serve hot, or refrigerate, covered, for several hours and serve chilled.

carrots, parsnips, onion, celery, fresh ginger, olive oil, chicken broth, heavy cream, salt, lemon, fresh chives

Taken from www.food.com/recipe/gingered-carrot-and-parsnip-soup-410043 (may not work)