Monday, January 24, 2011

Kale, Roasted Parsnip, And Carrot Soup With Ginger

Brrr, the frigid temperatures in New England right now bring to mind those hearty beefy comfort meals. 

And soup also comes to mind on these frigid days. This soup, I think, is a nice light alternative that's hearty enough, thanks to roasted vegetables, to make you let out sighs of relief and satisfaction and warm you up.

Kale, Roasted Parsnip and Carrot Soup with Ginger
6 cups chicken stock
1 bunch kale
4 - 5 parsnips
3 - 4 carrots
Fresh ginger, about 1/2 to 1 inch long piece (depending on how much you like, thickness of piece, etc.) finely minced or grated  
1/2 ts turmeric
1/2 ts thyme
Salt and pepper to taste

Do not peel but trim, scrub, and rinse parsnips and carrots.  Cut lengthwise into similar size slices.  Sprinkle with olive oil, spread out on baking sheet in single layer, and roast in preheated 400 degree oven for about 10-15 minutes for a crisp-tender finish, not mushy (depends on your stove and thickness of vegetables, check for tenderness and burning).  Meanwhile, heat chicken stock. Rinse kale, remove their stems, roughly chop, and add to stock with ginger, turmeric, thyme, salt and pepper to taste.  After parsnips and carrots are roasted, chop into chunky bite size pieces and add to the stock.  Simmer for 30 minutes, or until vegetables are tender to your liking. 

* * *

For this soup, I started with beautiful organic fresh vegetables. As usual, I had an after thought, and added carrots after taking this picture and chopping. 

Here they are all roasted and tender.

Chop vegetables and add to the soup.

Beautiful turmeric and savory thyme! Or fresh thyme would be lovely.

With mittens off, a hot bowl of soup warmed hands (and bellies).

To read whether to peel carrots and parsnips that are not organic, see:  


  1. Do you make house calls?
    Did you pick up your award??
    I am coming over for dinner...

  2. Thank you Jayne!!! I'm picking up my award today. Come on over for dinner anytime and bring some wine!

  3. Hi! Stopping by from MBC. Great blog.
    Have a nice day!

  4. Thank you Veronica Lee! Have a great day also. I enjoyed looking at your blog this morning - very fun!

  5. The roasted parsnips would add such a rich note here. Nice photos!

  6. Sounds like a very flavorful and delicious soup!

  7. Hi Lin Ann! You have a delightful blog and your soup sounds like just what the doctor ordered to warm up a chilly, snowy day in PA. January also happens to be National Soup Month so there you go!

    Thank you so much for sharing...

  8. what a wonderful assortment of vegetables in your soup....I would say most of overlook parsnips and kale, but one taste would send them to the front of the shopping list! Thanks so much for a flavorful healthy soup.

  9. I like such vegetable soups with ginger :) Though I dont use thyme :/ I think I should get some

  10. Thank you so much everyone! I've been so busy around here with the kids and learning about Foodbuzz (so much to learn and explore!), I saw your kind comments but didn't get a chance to comment until now, a quite Saturday morning, ahhhh. I'm very glad you stopped by and am enjoying your blogs very much!