Creamy Roasted Parsnip Soup

Name: Creamy Roasted Parsnip Soup
Total time: 80
Yield: 10
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; 0.5 teaspoon ground cardamom; 0.5 teaspoon ground allspice; 0.5 teaspoon ground nutmeg; 0.25 teaspoon cayenne pepper; 4 cups chicken stock; 1 cup whole milk; 0.5 cup heavy cream

Recipe by Alan Dorchak from allrecipes.com

Drink,Soup 1 Hr. 20 Mins.

Ingredients

10 servings

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2 pounds parsnips, peeled and cut into 1/2 inch pieces
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3 carrots, peeled and cut into 1/2-inch pieces
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1 tablespoon olive oil
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sea salt and ground black pepper to taste
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1 large onion, diced
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3 stalks celery, diced
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1 tablespoon butter
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1 tablespoon brown sugar
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3 cloves garlic, minced

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1 teaspoon ground ginger
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0.5 teaspoon ground cardamom
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0.5 teaspoon ground allspice
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0.5 teaspoon ground nutmeg
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0.25 teaspoon cayenne pepper
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4 cups chicken stock
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1 cup whole milk
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0.5 cup heavy cream

Instructions

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.