Source: dLife

A colorful, zesty soup made with carrots, parsnip, and a variety of spices.

Servings

1.5 cup fresh chopped onion
3 medium garlic cloves , minced or pressed
1 tbsp fresh ginger root
0.25 tsp salt
1 tsp vegetable oil
0.5 tsp ground cinnamon
0.5 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
1 pinch ground cayenne (red pepper)
1 cup Juice, apple, unsweetened, canned/btl (or pear juice)
4 cup low sodium vegetable broth (or water)
2 cup sliced carrots , peeled
2 cup fresh sliced parsnip
1 cup orange juice
1 tbsp fresh lemon juice
1 pinch salt and pepper
1 pinch Yogurt, plain, nonfat
1 pinch fresh cilantro
1 pinch chopped scallions

1 In a small saute pan, cook the onions, garlic, ginger, and salt in the oil for 5 minutes, stirring once or twice.
2 Add the cinnamon, turmeric, coriander, cumin, and cayenne and cook, stirring, for another minute or two.
3 Pour in the apple or pear juice, stir to deglaze the pan, and transfer the onion mixture to a large soup pot.
4 Add the water or stock, carrots, and parsnips. Cover and simmer for 20 minutes, or until the vegetables are soft.
5 In a blender or food processor, puree the vegetable mixture with the orange juice, working in batches.
6 Stir in the lemon juice, and salt and pepper to taste. Gently reheat to serve hot or chill for at least 3 hours and serve cold.

This soup is especially delicious with a dollop of yogurt, a sprinkling of cilantro or scallions, or all three.