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Roasted Parsnip Soup

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PREP TIME
30 min
COOKING TIME
50 min
TOTAL TIME
80 min
SERVINGS
10 servings
Soup British
Roasted Parsnip Soup
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 large onion, diced
  • 3 stalks celery, diced
  • 1 tablespoon butter
  • 1 tablespoon brown sugar
  • 3 cloves garlic, minced
  • 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
Instructions
1
Preheat the oven to a high temperature of 425 degrees Fahrenheit (220 degrees Celsius).
2
Place parsnips and carrots in a bowl; sprinkle with 1 tablespoon of olive oil and mix until they are evenly coated. Add some salt and pepper to taste. Spread the vegetables out in an even layer on a baking sheet.
3
Roast the vegetables in the preheated oven until they are tender and the parsnips have turned a golden color, taking around 30 minutes.
4
Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Cook and stir the onion and celery in hot oil until they are softened and the onion is starting to turn golden brown, taking about 5 minutes. Reduce the heat to a low setting; stir in butter, brown sugar, garlic, and the roasted parsnips and carrots. Continue to cook and stir until the vegetables are very soft and starting to brown, taking around 5 to 10 minutes.
5
Add some ginger, cardamom, allspice, nutmeg, and cayenne pepper to the mixture; stir for 1 minute. Pour in some chicken stock; bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low, cover it partially, and simmer gently for 5 to 10 minutes.
6
Working in batches, pour the soup into a blender, filling it 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 purée. Pour the blended soup into a clean pot.
7
Stir in some milk and cream. Return to a simmer over medium-low heat. Season with salt and pepper to serve.