Mmm, root veggies. One thing I love about fall is the abundance of sweet, earthy vegetables that are awesome just about any way you prepare them. I don't really have a story about this soup - it's just quick and easy, hearty and delicious. If you're not a huge fan of ginger, you might want to bring it down to a 1-inch piece instead of 2-inch.
Carrot Parsnip Ginger Soup
4 cups chicken stock
1 pound carrots, peeled and chopped
1 pound parsnips, peeled and chopped
2 inches of fresh ginger, peeled and sliced finely across the grain
1 1/2 cups skim milk
1 tsp sugar
Bring the chicken stock to a boil over medium high heat. Add carrots, parsnips and ginger and reduce heat to medium low. Cover and simmer until the veggies are tender (about half an hour - the carrots are the hardest, so check them for doneness). Remove from heat and blend with an immersion blender (you can also blend in small batches in the blender). Blend in milk, sugar, and salt and pepper to taste. Yep, that's it.