Reviewed: Nov. 26, 2009

Absolutely wonderful! I did have fresh ginger so I think that gave it the extra zing.

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Lesleigh

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Reviewed: Nov. 9, 2009

Smooth and creamy with just a little zip. Lovely!

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NessaAnn

Cooking Level: Intermediate

Home Town: Stevensville, Montana, USA

Living In: Newburgh, Indiana, USA

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Reviewed: Aug. 3, 2009

This is a very nice soup, but I found that apart from parsnip (obviously), the other flavours were warring with each other a bit. It just came over as spicy parsnip, which was a bit disappointing after all the work! I will make it again though, and I may try fresh minced ginger and no allspice, as this I think, might have been a little overpowering.

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Michele

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Reviewed: Apr. 16, 2009

This recipe doesn't get a 5 because I had to thin it with water because it was so thick, and the cayenne kicked the heat up too much for my kids to like it. Next time I'll make it without the cayenne; I think the ginger is heat enough. Overall it's quite a good recipe, though, and the garnish is a great addition.

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Ruth

Cooking Level: Expert

Living In: Milton, Wisconsin, USA

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Reviewed: Feb. 8, 2009

I thought this recipe was fantastic and it's the only recipe i've reviewed!! I don't cook with cream or milk, so instead i whisked a tablespoon of flour (i used spelt flour, as that's all i had) in 1.5 cups of water and also, I used 1 tsp of fresh grated ginger as well as the 1 tsp of ground ginger the recipe called for. It had a fantastic ginger kick. i will definitely add this to the regular soups i make.

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svitor

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 2, 2008

By happy accident, I splashed some Oyster Sauce into my bowl of parsnip soup - it made a good soup even better! Add to taste, as I have no way of knowing how much I splashed into my bowl and how that would translate to the whole recipe.

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Bard

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Reviewed: Oct. 30, 2008

Had this with Waldorf Salad w/walnut oil vinaigrette (also from this site). It made a great meatless dinner, light and perfect on a blustery fall day. Don't skimp on the sauted nuts and cranberries--it's a yummy addition.

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Sep. 27, 2008

This recipe is delicious, and a good use for some leftover parsnips I had sitting around. Its not quite five-star worthy, but it does come close. I think maybe next time I'll omit the pinch of sugar - its a touch too sweet for my palate otherwise.

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AndyK

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Mar. 21, 2008

Everyone I mention this soup to seems a little frightened by the combination of Parnips and Ginger but as soon as they taste it they change their mind! A great soup, easy to make, and very, very tasty. Careful you don't over do it with the ginger. I make this using organic veggies and fresh organic ginger - gives a better taste in my opinion.

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Smiffy

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Reviewed: Mar. 2, 2008

Truly awesome soup! I used 1% milk instead of half and half -- it worked fine! The cayenne adds a wonderful, subtle bite to complement the sweetly spicy vegetableness. This one's a keeper!

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MKAYSER

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Reviewed: Feb. 23, 2008

This would have been a great soup had it not turned out so sickeningly sweet. If I make it again, I'm going to add a potato.

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Cook from Switzerland

Cooking Level: Expert

Home Town: Elkhart, Indiana, USA

Living In: Cham, Zug, Switzerland

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Reviewed: Feb. 15, 2008

This was fun to make and delicious! I used fresh ginger instead of powdered ginger and cinnamon becuase I didn't have any all-spice.

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Genevieve

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Reviewed: Feb. 11, 2008

Awesome! Due to food issues and what was on hand, of course i altered a bit. I subbed 2 leeks for the onion, and added with the garlic (which i increased some). I grated in some frozen fresh ginger, and also used the powdered ginger. I omitted the cardomam and used potato milk instead of the cream. Oh, I also put in the whole box of broth, which is closer to 4 cups than 3. My family loved the soup! Well, it was too sweet for my husband, but my teen daughter had 2 bowls of this and no chicken, and my 11 yo boy ate his whole bowl. (Ok, he actually dipped some of his french fries in it lol)

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DBMAMAZ

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Dec. 4, 2007

If I could give this soup a million stars, I would! So delicious, my first experience with parsnips. Who knew they were so good? The only change I made was using all allspice instead of allspice and cardamom, and using dark brown sugar instead of regular. thanks for great soup recipe for my work lunches!

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amanda h.

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Reviewed: Apr. 24, 2007

Excellent taste, very easy to make. Used slightly diferent spices as I didn't have Allspice or Cardamom - will definitely make this again

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snowy

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Reviewed: Jan. 9, 2007

I used whole milk instead of the half and half and a few canned pears, it turns out just like my favourite soup at a restaurant that I frequent. There is nothing better than a bowl of this soup on a cold winter day, thanks for the great recipe!

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LizB

Cooking Level: Intermediate

Home Town: Parry Sound, Ontario, Canada

Living In: Barrie, Ontario, Canada

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Reviewed: Jan. 7, 2007

It's difficult to find recipes for parsnip soup and this one was lovely! I didn't have cardamom or all spice & I used a bit of fresh ginger root in place of ground ginger but it still tasted it great.

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Melody

Cooking Level: Intermediate

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Reviewed: Dec. 10, 2006

Already had the parsnips/onions cooking when i realised I couldn't find my Curried Parsnip soup recipe. None here either, but this one is a fine replacement, except for usual substitue ingredients(no cayenne, so used paprika; no ground giiner, so used pieces and so on).

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Babsie

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Reviewed: Nov. 24, 2006

I omitted the allspice, used a little heavy cream as well as half and half, and I garnished with snipped chives. Absolutely delicious! Thanks so much!

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Caroline C

Cooking Level: Expert

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Reviewed: Nov. 5, 2006

A wonderful soup - it has officially become one of our Sienfield 'soup nazi' soups! Because I used more parsnips I upped other ingredients, but I found that I used much more chicken broth than the recipe called for - it was very thick. I used fresh ginger instead of ground and more garlic and cayenne pepper (we love garlicy, spicy food). For garnish, being that we didn't have hazelnuts and cranberries in the house, I sauteed sultanas and walnuts in a touch of butter.. it was fabulous! Thanks for this recipe!

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