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Creamy Parsnip With Ginger Soup

Rated as 4.39 out of 5 Stars

"A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread."
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servings 177
Original recipe yields 8 servings (6 to 7 cups)


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  1. Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  2. Add parsnips, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
  3. Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  4. Add ginger, cardamom, allspice and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  5. Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until parsnips are tender, about 10 minutes.
  6. Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  7. Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.


  • *Cook 2 Tbs. each coarsely chopped hazelnuts and dried cranberries in 1 tsp. butter until golden and fragrant, 1-2 minutes.

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

Per Serving: 177 calories; 10.3 20 2.7 21 39 Full nutrition

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Read all reviews 33
  1. 38 Ratings

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Most helpful positive review

This is simply fantastic -- it freezes well, and warms up nicely for lunch at work. I will make this again!!!

Most helpful critical review

Yuck. I think my parsnips were bad or something because it was really bitter.

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Most positive
Least positive

This is simply fantastic -- it freezes well, and warms up nicely for lunch at work. I will make this again!!!

This was an excellent recipe for someone who has never before tried parsnips. I used 1% milk instead of half and half and the soup was still lovely and thick - the perfect food for a snowy wint...

I received rave reviews on this soup! Can't wait to make it again!

It's difficult to find recipes for parsnip soup and this one was lovely! I didn't have cardamom or all spice & I used a bit of fresh ginger root in place of ground ginger but it still tasted i...

A wonderful soup - it has officially become one of our Sienfield 'soup nazi' soups! Because I used more parsnips I upped other ingredients, but I found that I used much more chicken broth than ...

This was a fantastic soup and easily converted to vegan! I had a pound of parsnips to use up and I'm glad I chose this. Pan roasting the parsnips made them incredibly sweet. I could have skipped...

This recipe doesn't get a 5 because I had to thin it with water because it was so thick, and the cayenne kicked the heat up too much for my kids to like it. Next time I'll make it without the c...

I omitted the allspice, used a little heavy cream as well as half and half, and I garnished with snipped chives. Absolutely delicious! Thanks so much!

My irish boyfriend could not believe that I had turned a vegetable he hates into such a delicious soup! I omitted the allspice and used heavy cream instead of milk. I also used only 2 cups of s...