Ingredients
4
4 servings
- •2 tablespoons salted butter
- •1 medium carrot, thinly sliced
- •1 medium leek, thinly sliced
- •1 small onion, finely chopped
- •1 teaspoon grated fresh ginger, or more to taste
- •¼ teaspoon dried thyme
- •1 clove garlic, minced
- •3 medium parsnips, peeled and thinly sliced
- •3 cups vegetable broth, or more to taste
- •salt and freshly ground black pepper, to taste
- •1 pinch ground nutmeg, or to taste
- •4 teaspoons sour cream
Instructions
- Melt butter in a large pot over medium-low heat. Add carrot, leek, onion, ginger, and thyme. Cook, stirring occasionally, until vegetables have softened, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Add parsnips and broth and bring to a boil. Cover, reduce heat, and simmer until all vegetables are soft, about 15 minutes. Remove from heat.
- Puree soup with an immersion blender and season with salt, pepper, and nutmeg. Add more broth if soup is too thick.
- Serve with a dollop of sour cream.
Nutritional Facts
Per 4 servings
- Calories: 192
- Carbohydrate: 30g
- Fat: 8g
- Fiber: 7g
- Protein: 3g
- Sugar: 10g
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