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Warm up on a cool evening with this nutritious -- and delicious -- recipe for carrot soup, courtesy of Martha's personal chef, Tony Esnault.

• 3 tablespoons unsalted butter
• 2 pounds carrots, preferably with stems, peeled and sliced 1/2-inch thick on the bias
• 1/4 cup diced onion
• 1 clove garlic, chopped
• 1 teaspoon chopped fresh ginger
• Pinch of sugar
• Coarse salt and freshly ground pepper
• 1 tablespoon olive oil
• 2 parsnips, peeled and sliced crosswise into 1/2-inch rounds
• 1 teaspoon white-wine vinegar
• 2 cups homemade or store-bought low-sodium chicken broth
• 3/4 cup milk
• 1/4 cup flat-leaf parsley leaves, thinly sliced

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