Directions:
- Sautee the onion and celery in olive oil in a large saucepan over medium-high heat for 10-15 minutes or until tender.
- Add ginger and sautee for another 5 minutes.
- Add carrots, parsnips, and chicken broth and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30-40 minutes, or until carrots and parsnips are tender. Remove from heat, let cool for 5 minutes.
- Process mixture in a food processor or with an immersion blender, and puree until smooth.
- Return puree to saucepan. Stir in cream and return to a simmer over medium heat. Add salt, white pepper, and lemon juice to taste.
- Garnish with chives and serve hot, or refrigerate, covered, for several hours and serve chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 234.86 Kcal (983 kJ) | ||
| Calories from fat | 94.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.5g | 16% | |
|---|---|---|---|
| Cholesterol | 25.89mg | 9% | |
| Sodium | 540.36mg | 23% | |
| Potassium | 925.08mg | 20% | |
| Total Carbs | 32.31g | 11% | |
| Sugars | 11.76g | 47% | |
| Dietary Fiber | 9.29g | 37% | |
| Protein | 3.01g | 6% | |
| Vitamin C | 37.9mg | 63% | |
| Vitamin A | 1mg | 32% | |
| Iron | 1.1mg | 6% | |
| Calcium | 108mg | 11% | |
| Amount Per 100 g | |||
| Calories | 58.28 Kcal (244 kJ) | ||
| Calories from fat | 23.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.61g | 16% | |
|---|---|---|---|
| Cholesterol | 6.43mg | 9% | |
| Sodium | 134.1mg | 23% | |
| Potassium | 229.58mg | 20% | |
| Total Carbs | 8.02g | 11% | |
| Sugars | 2.92g | 47% | |
| Dietary Fiber | 2.3g | 37% | |
| Protein | 0.75g | 6% | |
| Vitamin C | 9.4mg | 63% | |
| Vitamin A | 0.2mg | 32% | |
| Iron | 0.3mg | 6% | |
| Calcium | 26.8mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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