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Orange vegetables soup with chili and ginger

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  • 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


  • 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.


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@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?




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

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