The goodness of ginger in a wonderfully warming winter soup.


3 cups of peeled, finely sliced or grated parsnips

3 cups of peeled, finely sliced or grated carrots

¼ cup peeled, finely sliced or grated Dole Ginger Tiger

6 cups chicken stock

¾ cup cream

1 tsp lemon juice

Salt and pepper to taste

Chopped coriander and chilli flakes (optional) for garnish


  1. Place parsnips, carrots, Ginger Tiger, and stock into a saucepan and bring to the boil. Reduce heat and simmer for about 20 minutes until the vegetables are well cooked and soft.
  2. Allow to cool slightly, then blend using a blender, food processor or a hand-held blender.
  3. When smooth, return the mixture to the pan, add the cream and reheat gently.
  4. Taste and season with salt and pepper, and add the lemon juice to brighten the soup.
  5. Garnish with coriander and chilli flakes.



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