This parsnip soup is rich, creamy, and seasoned with aromatic spices to make a flavorsome winter soup.
Ingredients
- parsnips, peeled and: 2 pound (cut into 1/2 inch pieces)
- carrots, peeled and: 3 piece (cut into 1/2 inch pieces)
- olive oil: 2 Tbsp (divided)
- sea salt and ground black pepper: (to taste)
- onion: 1 piece (diced)
- stalks celery: 3 piece (diced)
- butter: 1 Tbsp
- brown sugar: 1 Tbsp
- garlic: 3 clove (minced)
- ground ginger: 1 tsp
- ground cardamom: 0.5 tsp
- ground allspice: 0.5 tsp
- ground nutmeg: 0.5 tsp
- cayenne pepper: 0.25 tsp
- chicken stock: 4 cups
- whole milk: 1 cup
- heavy cream: 0.5 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C).
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Place parsnips and carrots in a mixing bowl; sprinkle with 1 tablespoon olive oil and toss to coat. Season with salt and pepper. Spread vegetables evenly onto a baking sheet.
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Roast in the preheated oven until vegetables are tender and parsnips are golden brown, about 30 minutes.
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Heat remaining 1 tablespoon olive oil in a large saucepan over medium heat. Cook and stir onion and celery in hot oil until softened and onion is beginning to turn golden brown, about 5 minutes. Reduce heat to low; stir in butter, brown sugar, garlic, and roasted parsnips and carrots. Continue to cook and stir until vegetables are very soft and beginning to brown, about 5 to 10 minutes.
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Season with ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in chicken stock; bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently for 5 to 10 minutes.
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Working in batches, pour soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get soup moving before leaving it on to purée. Pour blended soup into a clean pot.
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Stir in milk and cream. Return to a simmer over medium-low heat. Season with salt and pepper to serve.
