Creamy Roasted Parsnip Soup

Recipe View Preheat the oven to 425 degrees F (220 degrees C). (Prep time: 5 minutes)

Recipe View In a mixing bowl, toss the parsnips and carrots with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet. (Prep time: 5 minutes)

Recipe View Roast in the preheated oven until tender and golden brown, about 30 minutes. (Cook time: 30 minutes)

Recipe View In a large saucepan, heat the remaining olive oil over medium heat. Sauté the onion and celery until softened and the onion begins to turn golden, about 5 minutes. (Cook time: 5 minutes)

Recipe View Reduce heat to low; stir in the butter, brown sugar, garlic, and roasted parsnips and carrots. Cook until the vegetables are very soft and starting to brown, about 5-10 minutes. (Cook time: 5-10 minutes)

Recipe View Season with ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in the chicken stock; bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently for 5-10 minutes. (Cook time: 7-12 minutes)

Recipe View Working in batches, carefully purée the soup in a blender until smooth. Be sure to vent the blender to prevent pressure buildup. (Prep time: 10 minutes)

Recipe View Pour the blended soup into a clean pot. Stir in the milk and cream. Return to a simmer over medium-low heat. Season with salt and pepper to taste before serving. (Cook time: 5 minutes)