Winter Root Vegetable Soup

This soup combines hearty root veggies like carrots, parsnips, potatoes and leeks with fresh dill, lemon, ginger and turmeric. It packs a real flavor punch and is loaded with antioxidants and other anti-inflammatories. It’s also fantastic when someone is fighting a winter bug, or just wants to warm up on a cold day.
Servings 8


  • 3 large carrots peeled and sliced
  • 2 stalks of celery sliced
  • 2 parsnips peeled and sliced
  • 1 large potato peeled and chopped
  • 3 garlic cloves peeled and chopped
  • 3 Tbsp. Extra virgin olive oil
  • 1 Tbsp. Turmeric
  • 6 cups water
  • Slice of fresh ginger approx. ¼ inch thick, peeled and chopped
  • 2 Tbsp. Fresh dill chopped (plus more for garnish, if desired)
  • Juice from ½ lemon
  • 1 teaspoon salt
  • Fresh ground pepper to taste


  1. Place the leeks, carrots, celery, parsnips, potato, garlic and olive oil in a large pot over medium high heat and sauté for 2-3 minutes. Add the turmeric, then cover the port and “sweat” the vegetables over low heat for 15 minutes, stirring occasionally.
  2. Add the water and ginger to the pot. Turn the heat to medium high and simmer for 15-20 minutes, until the veggies can be easily pierced with a knife. Remove from the heat and allow to cool slightly (approximately 5 minutes).
  3. Stir in the fresh dill. Purée the soup in batches, using a blender, food processor. Stir in the lemon juice, salt and pepper, to taste.
  4. Ladle isn't bowls and garnish with a lemon slice or a sprig of fresh dill. Serve immediately.

Recipe Notes

Makes 8 servings.