Parsnip & Sweet Potato Soup                                                                                                        

1.5 lbs parsnips
1.5 lbs sweet potatoes
2 T olive oil
1 medium-large onion
2 T ginger paste
2 t minced garlic
1 t powdered ginger
1 t honey
1.5 t mushroom soy sauce
1 c heavy cream
salt to taste
water

Scrub, but don't peel, the parsnips and sweet potatoes.  Heat the olive oil over 
medium high heat.  While it's heating, chop the onion (fairly small).  Saute the 
onion, stirring occasionally, until it begins to caramelize - about 5 minutes.  
When you're not stirring, roughly chop the parsnips (into about 1/2-inch pieces).  

When the onion has started to caramelize, add the ginger paste and garlic.  Stir 
them around a bit until you can smell them, then add just enough water to cover 
the onion, and scrape the yummy bits off the bottom of the pot.  Bring to a 
simmer, then add the parsnips, and enough water to cover them.  Turn the heat to 
high and cover the pot.  Coarsely chop the sweet potatoes (bigger than the 
parsnips), then add to the pot, along with enough water to cover by about 2 
inches.  Replace the lid.

Smoosh the powdered ginger and honey together until they combine into a smooth 
paste.  Add it to the pot, and use some of the liquid to rinse the remainder out 
of the dish you combined them in.  Add the mushroom soy sauce, and salt to taste.  
Bring the pot to a boil, then reduce heat to a simmer.  Simmer for about 30-40 
minutes, or until bits of the veggies come off when poked against the side of the 
pot with a wooden spoon.

Using a potato masher, squish everything into smallish bits.  Remove from heat, 
then puree until smooth with your device of choice.  (I used an immersion 
blender.  A regular blender, food processor, ricer, or fine sieve would all 
work.)  Bring back to a simmer, then reduce heat to maintain a very slow simmer 
with the lid on.  Stir occasionally.  Just before you're ready to serve, remove 
from heat, then stir in 1 cup of heavy cream.  Taste, and add salt if desired.

NOTES:
As usual, quantities are approximate and Not Written in Stone.  Tweak away.

Don't stray too far from the pot while you're trying to bring it to the boil with 
the lid on.  It's likely to boil over.  (Ask me how I know.)

About half the veggies were Thanksgiving leftovers.  They'd been prepared by 
dousing in olive oil and balsamic vinegar and roasting until caramelized.  The 
honey was to help counteract the balsamic and the vinegar in the jarred ginger 
paste.  If you're starting with raw veggies and fresh ginger root, you might not 
need it.


Karen Traite