Ingredients
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2 pounds parsnips, peeled and cut into ½-inch pieces
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3 carrots, peeled and cut into ½-inch pieces
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2 tablespoons olive oil, divided
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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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½ teaspoon ground cardamom
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½ teaspoon ground allspice
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½ teaspoon ground nutmeg
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¼ teaspoon cayenne pepper
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4 cups chicken stock
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1 cup whole milk
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½ cup heavy cream
Directions
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Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
![Ingredients for soup including parsnips, carrots, and seasonings.]()
Allrecipes/Diana Chistruga
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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.
![Diced parsnips and carrots spread on a baking tray.]()
Allrecipes/Diana Chistruga
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Roast in the preheated oven until vegetables are tender and parsnips are golden brown, about 30 minutes.
![Roasted parsnips and carrots on a baking tray.]()
Allrecipes/Diana Chistruga
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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.
![Sautéed onions and celery in a pot with a wooden spoon.]()
Allrecipes/Diana Chistruga
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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.
![Roasted vegetables mixed with onions and celery in a pot.]()
Allrecipes/Diana Chistruga
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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.
![Simmering soup mixture with vegetables and broth in a pot.]()
Allrecipes/Diana Chistruga
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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.
![Pureed creamy soup in a blender.]()
Allrecipes/Diana Chistruga
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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.
![Smooth creamy soup in a pot with freshly ground pepper.]()
Allrecipes/Diana Chistruga
Recipe Tip
You can also use an immersion blender to purée the soup right in the cooking pot.
Nutrition Facts (per serving)
| 187 | Calories |
| 10g | Fat |
| 24g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 187 | |
| % Daily Value * | |
| Total Fat 10g | 12% |
| Saturated Fat 5g | 23% |
| Cholesterol 22mg | 7% |
| Sodium 362mg | 16% |
| Total Carbohydrate 24g | 9% |
| Dietary Fiber 6g | 20% |
| Total Sugars 9g | |
| Protein 3g | 6% |
| Vitamin C 19mg | 21% |
| Calcium 92mg | 7% |
| Iron 1mg | 7% |
| Potassium 514mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
