Fresh ginger adds flavour to this creamy winter vegetable soup. Serve this as a starter at a special occasion dinner.

Yield: Serves 8.



  • 1 tbsp canola oil
  • 2/3 cup finely chopped fresh ginger
  • 3 cloves garlic, finely chopped
  • 3 cups chopped parsnips
  • 3 cups sliced carrots
  • 1 3/4 cups chopped onions
  • 10 sprigs fresh thyme, tied together with butcher’s twine
  • 6 cups chicken broth
  • 2 tbsp liquid honey
  • 1 1/2 cups whipping cream
  • 3 tbsp maple syrup
  • 3 tbsp salted butter
  • Salt and freshly ground pepper*
  • Crème fraîche*


  1. Heat oil in a Dutch oven over medium-low heat. Add ginger and garlic; sauté for 2 minutes. Add parsnips, carrots, onions and thyme; sauté until onions are softened, about 7 minutes. Add broth and honey; stir to combine. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until parsnips and carrots are tender, about 40 minutes. Remove from heat. Remove and discard thyme.
  2. Using a hand blender, purée mixture until smooth. Stir in cream, maple syrup and butter, stirring until butter is melted. Season to taste with salt and pepper. Serve immediately topped with a dollop of crème fraîche.
Nutritional analysis per serving:

357 calories, 24.8 g fat, 4.2 g protein, 31.6 g carbohydrate, 4.1 g fibre, 1243 mg sodium

*Ingredient not included in nutritional analysis.