Recipe from Gerry and Merry Carol
Serves 6


  • 3 medium carrots
  • 1 large potato
  • 1 large parsnip
  • 1 large turnip or small swede
  • 1 onion
  • 2 tbsp sunflower oil
  • 2 tbsp butter
  • 1 1/4c water or milk
  • 2 T fresh dill
  • 1 T lemon juice


  1. Combine ingredients in a saucepan.
  2. Fry lightly, then cover and sweat the vegetables on a low heat for 15 minutes, shaking the pan occasionally.
  3. Pour in enough water (no more than 6 c) to cover vegetables. Cover and simmer for 20 minutes or until the vegetables are soft.
  4. Add a piece of grated ginger to the vegetables and puree in a food processor or blender. If you want it thinner, add more water or milk (as much as 1¼ c). Add dill and lemon juice. Check flavour and adjust with salt & pepper, ginger and lemon juice.