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Parve
Easy
4 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
Generated by Leah Gottheim
I wanted an easy orange-vegetable blended soup that could work for a weeknight dinner, something savory and not overly sweet, healthy and parve but still creamy. This fit the bill perfectly. The potato gives it a smooth, creamy texture without any dairy, while the carrots and parsnips add natural sweetness without making the soup taste too sweet. My kids didn’t like it when it was still a little chunky so I blended it more and then everyone loved it.
Since it has only 5 ingredients (plus seasoning) it’s perfect for when you only have a few minutes to get dinner on the table! Serve with garlic bread or sourdough, and a protein like eggs or chicken for a complete meal.
Next time I make this, I might try adding a can of pumpkin puree.
12 to 16 ounces diced carrots and parsnips
1 medium potato, peeled and diced
1 tablespoon Gefen Olive Oil
3 to 4 cups Manischewitz Vegetable Broth or water (enough to cover the vegetables by about an inch)
1/2 to 1 teaspoon salt, or to taste
1 cube Gefen Frozen Ginger (or 1/4 teaspoon ground ginger)
pinch of turmeric
pinch of cumin
white pepper, to taste (If your kids don’t mind the black flecks you can swap for black pepper.)
Place the carrots, parsnips, potato, olive oil, three cups broth or water, salt, ginger, and turmeric, if using, in a medium pot.
Bring to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes, or until the vegetables are very soft.
Remove the pot from the heat. Using an immersion blender, blend the soup until completely smooth.
Add additional broth or water as needed to reach the desired consistency.
Taste and adjust the salt. Add cumin and black pepper, if desired.
Serve warm.
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