Ingredients

• 2 tablespoons butter
• 1 onion
• 250 g carrots
• 1 parsnip root
• 1 tablespoon finely grated ginger
• 1/2 teaspoon grated orange zest
• 300 ml vegetable broth
• 80 ml heavy cream 30% or liquid 18% (for soups and sauces)

Preparation

1. In a pot, melt the butter and sauté the diced onion until translucent. Add the peeled carrots and parsnip root sliced, cover the pot and simmer for about 15 minutes until the vegetables soften. Stir occasionally.
2. Add the ginger, orange zest and hot broth. After boiling, cover the pot and simmer for about 25 minutes until the vegetables are tender.
3. Remove from heat, blend into a cream with the addition of heavy cream, season with salt and pepper if needed.