Gingered Carrot-and-Parsnip Soup

Ingredients

• 1.5 pounds carrots cut into 1-inch pieces
• 2 rib celery chopped
• 10 cup chicken broth 
• 2 inch ginger fresh peeled sliced
• 0.3 teaspoon ground pepper white
• 1 cup half-and-half 
• 0.8 teaspoon kosher salt or 
• 1 tablespoon olive oil 
• 1 medium onion chopped
• 1 pound parsnips cut into 1-inch pieces

Equipment

• food processor
• blender
• dutch oven

Directions

1. Saut celery and onion in hot oil in a large Dutch oven over medium-high heat 10 to 15 minutes or until tender.
2. Add ginger, and cook 5 minutes.
3. Add carrots, parsnips, and chicken broth to Dutch oven; bring to a boil. Reduce heat, and simmer, stirring occasionally, 45 minutes or until carrots and parsnips are tender.
4. Remove from heat; let cool slightly (about 5 to 10 minutes).
5. Process mixture, in batches, in a food processor or blender until smooth, stopping to scrape down sides.
6. Return pure to Dutch oven. Stir in half-and-half, salt, pepper, and, if desired, allspice and nutmeg; simmer, stirring occasionally, over low heat 10 minutes or until thoroughly heated.