Creamy Roasted Parsnip Soup

Wintry spices make this a rich, creamy, and flavorful holiday favorite!

• Preparation Time: 25 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 30 mins
• Calories: 187 Calories

Ingredients

• ½ teaspoon ground nutmeg
• ½ teaspoon ground cardamom
• 1 teaspoon ground ginger
• ½ teaspoon ground allspice
• 1 tablespoon butter
• ½ cup heavy cream
• 1 tablespoon brown sugar
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• ¼ teaspoon cayenne pepper
• 1 large onion, diced
• 3 stalks celery, diced
• 1 cup whole milk
• 4 cups chicken stock
• sea salt and ground black pepper to taste
• 2 pounds parsnips, peeled and cut into 1/2 inch pieces
• 3 carrots, peeled and cut into 1/2-inch pieces

Recipe Instructions

Step 1

Preheat an oven to 425 degrees F (220 degrees C).

Step 2

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.

Step 3

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.

Step 4

Roast in the preheated oven until the parsnips are tender and golden brown, about 30 minutes.

Step 5

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.

Step 6

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.

Step 7

Stir in the milk and cream. Return to a simmer over medium-low heat. Season to taste with salt and pepper before serving.