Ginger parsnip and carrot soup

This soup is lovely hot or cold. I offers a sweet, yet, spicy warm flavor with beautiful creamy orange color.

Ginger parsnip and carrot soup

Serving Size: 4


  • 2 cups parsnips, peeled and grated
  • 2 cups carrots, peeled and grated
  • 1 vegetable bouillon cube
  • 1 inch fresh ginger, peeled and grated
  • 2 cups water
  • 1 cup vanilla or regular soy milk
  • 1 tbs. sugar
  • salt and pepper to taste
  • lemon juice


  1. Peel and grate the carrots, parsnips and ginger.
  2. Place in a large pot add the water and bouillon and cook until the vegetables are soft.
  3. Puree the vegetables until they are a smooth thick soup.
  4. Add the soy milk or soy cream and season with the sugar, salt and pepper and a splash of lemon juice.

Ginger parsnip and carrot soup


The vanilla flavored soy milk or cream added a nice sweetness and brought out the sweetness of the parsnips.
Alternatively of course you, you can use plain or natural flavored soy milk.

Adapted from about home cooking.

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