Carrot-Parsnip-Ginger Soup

• 1 large Spanish onion
• 1 lb. young carrots
• 1 lb. small parsnips
• fresh ginger root
• 1 Tbsp. sunflower seed oil
• 4 to 5 c. chicken stock, heated
• salt
• freshly ground black pepper

1. Chop onion; peel and slice carrots and parsnips into 1/2-inch slices.
2. Grate 1 cup ginger (remainder can be stored in freezer for future use).
3. Heat oil; add chopped onion and cook over low heat with lid on until wilted.
4. Add carrots, parsnips and grated ginger; mix well, then raise heat to medium.
5. Replace lid and cook for a further 5 to 10 minutes.
6. Add hot chicken stock; bring to boil, then simmer slowly until vegetables are tender.
7. Liquidize in blender until smooth; strain into bowl.
8. Adjust seasoning with salt, pepper and more grated ginger, if required.
9. May be frozen. Yield:
10. 8 servings.

onion, young carrots, parsnips, ginger root, sunflower seed oil, chicken stock, salt, freshly ground black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287630 (may not work)