Creamy Roasted Parsnip Soup

Prep Time:
30 mins

Cook Time:
50 mins

Total Time:
1 hr 20 mins

Servings:
10

Yield:
10 cups

Ingredients

Directions

Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).

Place parsnips and carrots in a mixing bowl; sprinkle with 1 tablespoon olive oil and toss to coat. Season with salt and pepper. Spread vegetables evenly onto a baking sheet.

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

Heat remaining 1 tablespoon olive oil in a large saucepan over medium heat. Cook and stir onion and celery in hot oil until softened and onion is beginning to turn golden brown, about 5 minutes.

Reduce heat to low; stir in butter, brown sugar, garlic, and roasted parsnips and carrots. Continue to cook and stir until 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.

Working in batches, 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 soup moving before leaving it on to purée.

Pour blended soup into a clean pot. Stir in milk and cream. Return to a simmer over medium-low heat. Season with salt and pepper to serve.

Recipe Tip

You can also use an immersion blender to purée the soup right in the cooking pot.

Nutrition Facts (per serving)