3 medium carrots , chopped
1 medium russet potato , chopped
1 cup fresh sliced parsnip (1 large)
1 Turnips, fresh, large , chopped (or rutabaga)
1 medium onions , chopped
2 tbsp Oil, sunflower
2 tbsp Butter, unsalted
6 1/4 cup water
1 tbsp fresh ginger root , peeled and grated (1-inch piece)
1 1/4 cup fat free milk
3 tbsp Cheese, mascarpone (or creme fraiche)
2 tbsp fresh dill weed , chopped
1 tbsp fresh lemon juice
1 pinch salt and pepper
1 pinch fresh dill weed , fresh sprig (to garnish)
In a large pan with oil and butter, place carrots, potato, parsnip, turnip, and onion. Fry lightly, cover and sweat the vegetables on low heat for 15 minutes, shaking the pan occasionally.
Pour in water and bring to boil. Season to taste.
Cover and simmer for 20 minutes until the vegetables are soft.
Strain the vegetables, reserving the stock.
Add the ginger and vegetables to a food processor and puree until smooth.
Return the pureed mixture and stock to pan.
Add milk and stir while the soup gently reheats.
Remove from heat and stir in the mascarpone, plus the dill and lemon juice.
Reheat the soup - but do not allow it to boil (or it may curdle).
Serve, garnished with sprigs of dill
- Calories 226.8
- Total Carbs 20.4g
- Dietary Fiber 3.5g
- Sugars 8g
- Total Fat 15g
- Saturated Fat 6.4g
- Unsaturated Fat 8.6g
- Potassium 0mg
- Protein 4.7g
- Sodium 94.5mg
- Dietary Exchanges
- 3 Fat
- 1/2 Starch
- 2 Vegetable