Creamy Roasted Parsnip Soup
This creamy parsnip soup is enriched with a blend of aromatic spices, resulting in a flavorful winter soup.
Ingredients
- 2 pounds parsnips, peeled and cut into 1/2 inch pieces
- 3 carrots, peeled and cut into 1/2-inch pieces
- 1 tablespoon olive oil
- sea salt and ground black pepper to taste
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 stalks celery, diced
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- ¼ teaspoon cayenne pepper
- 4 cups chicken stock
- 1 cup whole milk
- ½ cup heavy cream
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Place parsnips and carrots in a mixing bowl; sprinkle with 1 tablespoon olive oil. Toss to coat the vegetables with oil, then season to taste with salt and pepper. Spread vegetables evenly over a baking sheet.
- Roast in the preheated oven until parsnips are tender and golden brown, about 30 minutes.
- Heat remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Stir in onion and celery; cook and stir until the vegetables have softened and onion is beginning to turn golden brown, about 5 minutes. Reduce the heat to low; stir in butter, garlic, brown sugar, and roasted parsnips and carrots. Continue to cook and stir until the vegetables are very soft and beginning to brown, about 5 to 10 minutes.
- 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.
- 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 the soup moving before leaving it on to puree. Blend in batches until smooth and pour into a clean pot.
- Stir in milk and cream. Return to a simmer over medium-low heat. Season to taste with salt and pepper before serving.
Notes
Alternately, you can use a stick blender and puree the soup right in the cooking pot.
Nutrition
Calories: 187kcalCarbohydrates: 24gProtein: 3gFat: 10gSaturated Fat: 5gCholesterol: 22mgSodium: 362mgPotassium: 514mgFiber: 6gSugar: 9gVitamin C: 19mgCalcium: 92mgIron: 1mg
Tried this recipe?Let us know how it was!