Carrot-Parsnip-Ginger Soup - cooking recipe

Ingredients

1 large Spanish onion
1 lb. young carrots
1 lb. small parsnips
fresh ginger root
1 Tbsp. sunflower seed oil
4 to 5 c. chicken stock, heated
salt
freshly ground black pepper

Preparation

Chop onion; peel and slice carrots and parsnips into 1/2-inch slices.
Grate 1 cup ginger (remainder can be stored in freezer for future use).
Heat oil; add chopped onion and cook over low heat with lid on until wilted.
Add carrots, parsnips and grated ginger; mix well, then raise heat to medium.
Replace lid and cook for a further 5 to 10 minutes.
Add hot chicken stock; bring to boil, then simmer slowly until vegetables are tender.
Liquidize in blender until smooth; strain into bowl.
Adjust seasoning with salt, pepper and more grated ginger, if required.
May be frozen. Yield:
8 servings.