Gingered Carrot and Parsnip Soup

Ingredients:
1 small onion, peeled & thinly sliced
3 large carrots, peeled and chopped
1 large parsnip, peeled and chopped
1 piece fresh ginger (about an inch long), peeled & grated
1 Tbsp olive oil
Salt & pepper to taste.

For the white sauce:
2 Tbsp butter
2 Tbsp flour
2 cups milk

Method:
Heat the olive oil in a pan. Add the onions & sauté till transparent. Add the ginger followed by the chopped carrots & parsnip. (You could add some dried herbs too at this point depending on your taste.) Cover and cook till the vegetables soften.

Cool & then blend/puree the mixture.

Meanwhile, in a separate pan, prepare the white sauce.
Melt the butter, blend in the flour, salt & pepper. Add milk gradually, stirring constantly, and cook until the mixture begins to boil.

Add the vegetable puree to this & continue cooking for 10 minutes or so, stirring constantly. Adjust the amount of milk depending on the consistency desired.

Garnish with chopped herbs & serve hot.

Update: I am sending this over to Tami at Running with tweezers who is hosting the Second Annual Super Soup Challenge .