Creamy Roasted Parsnip Soup

1. Preheat the oven to 425 degrees F (220 degrees C).

2. Place parsnips and carrots in a mixing bowl; sprinkle with 1 tablespoon olive oil. Toss to coat the vegetables with oil, then season to taste with salt and pepper. Spread vegetables evenly over a baking sheet.

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

4. Heat remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Stir in onion and celery; cook and stir until the vegetables have softened and onion is beginning to turn golden brown, about 5 minutes. Reduce the heat to low; stir in butter, garlic, brown sugar, and roasted parsnips and carrots. Continue to cook and stir until the vegetables are very soft and beginning to brown, about 5 to 10 minutes.

5. 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.

6. 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 the soup moving before leaving it on to puree. Blend in batches until smooth and pour into a clean pot.

7. Stir in milk and cream. Return to a simmer over medium-low heat. Season to taste with salt and pepper before serving.

Tips

Alternately, you can use a stick blender and puree the soup right in the cooking pot.