Creamy Roasted Parsnip Soup

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper
• 4 cups chicken stock
• 1 cup whole milk
• 1/2 cup heavy cream

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 425°F (220°C). Toss the parsnips and carrots with 1 tablespoon olive oil, sea salt and black pepper, then spread on a large baking sheet.

2. Roast the vegetables for 35 to 40 minutes, turning once halfway, until tender and golden at the edges.

3. Meanwhile, heat the second tablespoon of olive oil and the butter in a large pot over medium heat. Add the onion and celery and cook for 8 to 10 minutes until soft.

4. Stir in the garlic, brown sugar, ginger, cardamom, allspice, nutmeg and cayenne. Cook for 1 minute until fragrant.

5. Add the roasted vegetables and the chicken stock to the pot. Bring to a simmer and cook for 10 minutes.

6. Blend the soup in batches until smooth, or use an immersion blender in the pot. Return it to low heat.

7. Stir in the milk and heavy cream and warm through without boiling. Taste and adjust with sea salt and black pepper.

8. Ladle into bowls and serve hot.