French, Soups

Gingered Carrot Parsnip Tangerine Soup

carrot parsnip tangerine soup

This recipe requires a high performance blender such as Vitamix.

  • 1/2 pound carrots, chopped
  • 1/2 pound parsnips, chopped
  • 2 medium sweet onions, quartered
  • 2 teaspoons Ginger Paste or Pureed Ginger
  • 2 tablespoons butter
  • 4 cups (960 ml) chicken or vegetable broth
  • 3 tangerines or oranges, halved
  • 1/4 inch piece tangerine or orange peel
  • salt and pepper
  • sour cream, for serving
  1. In a large deep skillet, saute carrots, parsnips, onions and ginger in butter over medium high heat for 5 minutes, using a spoon to separate the onions.
  2. Add 2 cups broth, cover and simmer until tender, do not over cook.
  3. Place tangerines, tangerine peel and cooked vegetable mixture into the Vitamix. Add salt and pepper to flavor and secure lid.
  4. Turn machine on and quickly increase speed to Variable 10 (highest variable), then to High.
  5. Adjust consistency with remaining 2 cups broth. Blend for 60 seconds until smooth.
  6. Serve hot with sour cream on the side for garnish.

Adapted from Vitamix.


4 thoughts on “Gingered Carrot Parsnip Tangerine Soup

  1. sounds yumm 🙂

    Posted by Antypasti | January 12, 2015, 8:08 pm
  2. Delicious combination of flavors.

    Posted by apuginthekitchen | January 12, 2015, 3:45 pm
  3. Wow, what a combination of flavors you’ve got in this one – but they sound like they work together. It certainly looks yummy. I don’t think I’ve ever seen or heard of either ginger paste or pureed ginger. I imagine that might be found in the Asian section of the supermarket?

    Posted by dianeskitchentable | January 12, 2015, 2:09 pm
    • I made this soup for a dinner party of 10 in December and I was hesitant to add the oranges (or the tangerines in my case). But I did anyway and it really made all the difference for a wonderfully delicious soup. My guests loved it and thought it was so “gourmet”. I found the ginger at Whole Foods Market.

      Posted by Liuba Bejarano | January 14, 2015, 9:35 am

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