Parsnip, Ginger And Orange Soup

• 1 large onion
• 1 garlic clove
• 2 tablespoons olive oil
• 455 g parsnips
• 225 g carrots
• 1 1/2 inches piece gingerroot
• 1 teaspoon grated orange rind
• 2 oranges, juice of
• 1 1/2 liters vegetable stock or 1 1/2 liters chicken stock
• salt and pepper
• 2 tablespoons chopped fresh parsley (to garnish)

1. Dice the onion and press the garlic clove then sweat these in the olive oil until the onion begins to soften. (Note: In her recipes, BC sweats vegetables by cooking in the oil over low heat for about 20 minutes to soften the vegetables and bring out the flavour.).
2. Peel and grate the parnips, carrots and giner and add them to the pan. Continue to sweat the vegetables until the parsnips and carrots begin to soften.
3. Add the orange rind and juice and the stock. Bring to the boil and simmer for another 10 minutes or until all the ingredients are cooked.
4. Process the soup. (Note: I use a hand blender right in the pot, but a food processor or blender would do as well.).
5. Season to taste with salt and pepper, heat through and serve garnished with parsley.

onion, garlic, olive oil, carrots, gingerroot, orange rind, oranges, vegetable stock, salt, parsley

Taken from www.food.com/recipe/parsnip-ginger-and-orange-soup-329105 (may not work)