Bon Appetit: Creamy Carrot Parsnip Soup

We’re really excited today to have our very first guest blogger on Paper Muse Press, my friend, the domestic guru, Ellen of White Table Style. She is always whipping up great things over on her blog. With my kitchen still out of commission it only made sense to have someone else do the cooking, and Ellen has done just that, creating a perfectly seasonally appropriate soup. Thanks for your post Ellen!

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Hi, I’m Ellen, one of the authors of White Table Style which is a lifestyle blog featuring recipes, decorating, fashion and overall life enjoyment. I love throwing a great theme party, photography, anchors and anything preppy.

When Emily asked me to share one of my favorite recipes, I knew I wanted to do something easy but perfect for the winter time. My husband and I enjoy soups in the cold weather and my mother recently purchased us a great cookbook – 100 Best Fresh Soups by Love Food. I’m still working my way through the classic soup portion but have enjoyed how all of the recipes can be easily adapted to your own taste and use fresh ingredients.

I love parsnips and sweet soups so I knew my next soup would be the Creamy Carrot Parsnip Soup. I took the recipe and made my own tweaks which made it amazing! My husband and guests loved it so I know it’s a big hit!

Ingredients

5 tbsp butter
1 chopped large onion
2 cloves of garlic
1 lb chopped carrots
2 large chopped parsnips
1 tsp ginger
2 tsp grated orange zest
2 ½ cups vegetable stock
1 cup light cream
Salt and pepper
Sprigs of cilantro to garnish

Directions

Melt the butter in a large soup pan over medium heat. Add onion and garlic.
Cook until it begins to soften – around four minutes.
Add the carrots and parsnips, cover and cook. Stir occasionally for fifteen minutes or until the vegetables have begun to soften.
Add ginger, 1 tsp of orange zest and stock. Stir.
Bring to boil, cover and reduce heat to a simmer for 35 minutes. Make sure the vegetables are tender.
Remove from heat and let it set for 10 minutes.
Blend soup in a food processor or blender until smooth. I used a blender.
Return the soup to the pan and add 2/3 of the cream. Stir.
Warm soup on low.
10. Ladle soup into bowls to serve. Garnish with the remainder of the cream, orange zest and cilantro sprigs.

*You could do all steps up to step seven the night before and then blend the day you are serving the soup. Then, finish the rest of the recipe before (steps seven to ten).