Orange vegetables soup with chili and ginger

[shain]

Ingredients

• 4 medium carrots, peeled and cut into lateral halves (450 g)
• 3 medium-sized sweet potatoes, peeled and cut into quarters (950 g)
• 700 g pumpkin, peeled into quarters
• About 20 grams of butter
• 1 onion, peeled and chopped (130 g)
• 2 parsley roots peeled and chopped (2, 100 g)
• A quarter teaspoon of hot pepper
• Spoon of thyme
• 2 bay leaves
• 1/2 teaspoon fennel seed or anise (optional) 
• 1 Tbsp ginger root, finely chopped (15 g)
• 5 garlic cloves, coarsely chopped
• 8.5 cups hot water
• 3 tablespoons chopped parsley
• 1.5 teaspoon cinnamon
• 3 teaspoons beer yeast
• 2-2.5 teaspoons of salt
• 2 tablespoons wine vinegar

To serve (you can choose what you want from the following):

• Roasted pumpkin seeds
• Small croutons
• cinnamon
• paprika
• Sour cream
• Egg noodles

Preparation

• Cut the pumpkin, carrot and potato into very large cubes.
• Place them on a baking pan without baking paper.
• Set the oven to 200 degrees. Place the vegetables in the cold oven.
• When the oven reaches the temperature, remove the pan and mix the vegetables with 2/3 to 1/2 of the butter to cover.
• Bake the vegetables until soft and lightly brown - about an hour and a half.
• In the meantime, fry the onion and the parsley roots with the remaining butter, until soft, but not brown. About 4-5 minutes.
• Add the thyme, the bay leaves, the hot pepper, the seeds of the guard, the ginger and the garlic. Fry in a medium to low heat for about a minute or two, until aromatic.
• Add the baked vegetables, including all their liquids and the pieces stuck to the pan. (Use hot water to help the pieces break free from the pan)
• Add the water and bring to a boil over medium heat.
• Cook in a very simmer for about 10-15 minutes.
• Add the cinnamon, beer yeast, 2 teaspoons of salt and parsley.
• Grind in a food processor or blender until smooth.
• If the soup is too thick, add more hot water.
• Add the vinegar.
• Taste and adjust seasoning. Add salt, chili and vinegar to taste.
• Mix well and serve. (Always mix before taking a portion of the pot.)
• Serve with roasted pumpkin seeds or croutons; Paprika, chili powder or cinnamon and also sour cream.
• The soup tastes better when it is not boiling hot.

[kayb]

@shain -- This looks wonderful, and I've saved the recipe. One question -- I'm not familiar with using parsley root. In the event I can't find it, is there anything I can substitute?

 

Thanks!

 

[heidih]

I grew up with parsley root - from the garden. The easiest closest cousin available here is young parsnip root.

[shain]

Yes, parsnip should work, maybe even turnip.