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4
ServingsEasy
By Jo Stepaniak
Published 2016
In this recipe, carrots and parsnips are cooked with potato and then puréed into a soup that’s rich and creamy, even though it contains no dairy products. The fresh ginger infuses the vegetables with spicy depth and warmth (see tip). Use any combination of carrots and parsnips that you like. The beautiful color of this soup and the eye-catching garnishes make it an elegant choice for company or a personal treat if you’re dining alone.