This soup is a gently warming, creamy soup that supports your digestive system. The ginger helps awaken your digestive juices, while supporting your stomach and spleen. Yellow and orange vegetables help to strengthen the spleen and stomach, while white vegetables such as parsnips nourish the lungs. With all those colds and flus going around, I think our lungs could use a little help right now.
(Sidenote: The spleen in Chinese medicine is a larger concept than the organ of the spleen itself. The concept of the spleen actually encompasses many of the functions of the pancreas when you read up on Chinese medical theory).
- 6 carrots
- 2 parsnips
- 2 inches of roughly chopped (AKA chunky) fresh ginger root
- 1-2 garlic cloves, minced
- 2 T olive oil
- 6 cups vegetable stock or chicken stock depending on your preference
- salt and pepper to taste (optional)
Preheat the oven to 375. Roughly chop the carrots, parsnips, and ginger into one-inch chunks. On a cookie sheet or pyrex baking dish, toss the veggie chunks with olive oil and (optional) a sprinkle of salt. Bake for 40 minutes. Use a fork to see if you can easily, and I mean easily, pierce the vegetables. If there is still significant resistance, then add another 10-15 minutes of baking time.
Once the veggies are easily pierced, add them to a blender or food processor with the stock. Before blending add the minced garlic cloves. If your blender will not fit all of the stock and veggies, then blend in two batches by dividing the veggies in half and blending with 3 cups of stock, then repeat. Blend until creamy-smooth. Pour into a large soup pot and gently warm up on the stove.
Ladle into bowls and serve. Feel free drizzle some high quality olive oil on top for a little extra decadence.