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Ingredients

Soup
1 pound carrots, cut into 1-inch pieces
1/2 pound parsnips, cut into 1-inch pieces
1 pound Braeburn apples, peeled if desired, cut into 1-inch pieces
3 tablespoons extra virgin olive oil
1/2 teaspoon sea salt, more to taste
1/2 teaspoon freshly cracked black pepper, more to taste
4 cups vegetable broth
1 cup water
1 tablespoon grated fresh ginger, more to taste

Cheese Crisps
1/2 pound Parmigiano-Reggiano cheese, grated, about 2 cups
1/4 cup whole wheat flour
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 teaspoon freshly cracked pepper

Description

This Soup Shows Off A Gorgeous Orange Color And Warm Ginger Bite On The Finish. A Simple Cheese Cracker Is The Ideal Counterpart To The Heat Of The Ginger. Using An Immersion Blender Is A Great Way To Process Soups And Sauces Without Removing Them From Th

Wholefoods