Description
Wintry spices make this a rich, creamy, and flavorful holiday favorite!
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 an oven to 425 degrees F (220 degrees C).
- Place the parsnips and carrots into a mixing bowl
- and sprinkle with 1 tablespoon olive oil. Toss to coat the vegetables with oil
- then season to taste with salt and pepper. Spread the vegetables evenly over a baking sheet.
- Roast in the preheated oven until the parsnips are tender and golden brown
- about 30 minutes.
- Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Stir in the onion and celery. Cook and stir until the vegetables have softened and the onion is beginning to turn golden brown
- about 7 minutes. Reduce the heat to low
- and stir in the butter
- garlic
- brown sugar
- and the roasted parsnips and carrots. Continue to cook and stir until all of the vegetables are very tender and beginning to brown
- about 10 minutes.
- Season with the ginger
- cardamom
- allspice
- nutmeg
- and cayenne pepper; stir for 1 minute. Pour in the chicken stock
- and bring to a boil over medium-high heat. Reduce heat to medium-low
- partially cover
- and simmer gently until all of the vegetables are very tender
- about 15 minutes.
- Pour the 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. Puree in batches until smooth and pour into a clean pot. Alternately
- you can use a stick blender and puree the soup right in the cooking pot.
- Stir in the milk and cream. Return to a simmer over medium-low heat. Season to taste with salt and pepper before serving.
Prep Time: 25 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 30 mins
Servings: 10