Carrot Ginger Soup with Parsnips and Chick Peas

I love making soup. It is easy, fun, tasty, and nutritious. I know it's odd to make hot soups in the summer so I restrain myself from doing that, but since I had to put on a sweatshirt today to go outside I thought it was finally time to make soup for dinner. I was in a rush and steamed the carrots and parsnips in the microwave but I think they would be better roasted in the oven, if you have the time.

Carrot Ginger Soup with Parsnips and Chick Peas (serves 4)

2 cups of vegetable broth, plus up to 1 cup more
4 large carrots
2 large parsnips
1/2 onion (any kind)
2 gloves garlic
1 can chick peas, drained and rinsed
1 tsp. poultry seasoning
1 Tbls. fresh grated ginger, plus more for garnish
2 Tbls. brown sugar
1/4 cup chopped parsley, plus more for garnish
Salt and pepper to taste
2 Tbls. canola oil

Heat the oil in a large pot over medium heat. Chop up the onion and smash the garlic. When the oil is hot, add the onion and garlic and saute for about 10 minutes, until the onion is translucent and slightly browned around the edges.

While the onion and garlic are cooking, peel the carrots and parsnips and cut into large chunks. Put in a large bowl and fill about halfway with water. Microwave on high for 3 minutes, then stir and microwave again for 3 more minutes. Drain.

Add the carrots, parsnips, 2 cups of vegetable broth, and chick peas to the pot and bring to a boil. Then reduce to a simmer, cover, and cook for about 15 minutes.

Using an immersion blender (or transfer to a regular blender if you don't have one), puree the soup as best as you can (be careful - it may splatter!). If there are some chunks of carrots or parsnips that won't quite blend yet that's fine. At this point you can judge the thickness of the soup - add up to a cup more of vegetable broth if you think it's too thick. Add the poultry seasoning, brown sugar, ginger, and salt and pepper, to taste. Cover and simmer for 5 more minutes.

Run the blender through the soup one more time just to make sure it is nice and smooth.

Stir in the parsley just before serving (so if you know you're gonna have leftovers, stir the parsley into only what you are eating right then). Garnish with chopped parsley and grated ginger.

This soup is great served with dinner rolls.