Ingredients
Scale
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 large onion, diced
- 1 pound parsnips (peeled if waxed), cut into 1/2″ slices
- 1 head roasted garlic, divided
- 1” piece ginger, peeled and sliced thinly
- 1/2 tsp cumin
- 1/2 tsp cardamom
- 1/4 tsp cayenne
- 3 cups stock (vegetable or chicken)
- 3/4 cup half & half
- 3/4 cup whipping cream
Instructions
- In medium saucepan over medium-low heat, melt butter and olive oil
- Sauté onion for 5 minutes, or until tender
- Add sliced ginger and cook for 2 minutes
- Add half of the roasted garlic, cumin, cardamom, and cayenne, then the parsnips, stirring until well coated with spices, cooking for another 2 minutes
- Pour in the broth, cover, and simmer for 15 minutes, or until parsnips are very tender
- Using a stick blender, process until smooth (or allow to cool slightly and pour into a blender)
- If you are super-sensitive to texture, press this through a fine mesh sieve back into the saucepan (I don’t do this)
- (At this point, you can set the soup aside – refrigerate for up to 2 days – if you want to make it ahead. Then just reheat before continuing.)
- Add the half & half, and heat through
- Meanwhile, mash the remaining roasted garlic into a paste, add to cream, and whip it (the stick blender is easiest for this)
- Serve soup with garnish of whipped cream and green onions
