Creamy Roasted Parsnip Soup

Parsnips
  • 1 ¼ lbs parsnips, peeled, cut in ½” dice
  • 1 lb carrots, peeled, cut in ½” dice
  • 2 TBLS cooking oil
  • 1 large onion, diced
  • 1 cup celeriac, peeled and diced
  • 1 TBLS butter
  • 2-3 cloves garlic, minced
  • 1 TBLS brown sugar
  • 1 tsp ground ginger
  • ½ tsp ground cardamom
  • ½ tsp ground allspice
  • ½ tsp ground nutmeg
  • 1/8 tsp cayenne (optional)
  • 4 cups chicken broth
  • 1 cup whole milk
  • ½ cup heavy cream
  • Salt and pepper to taste

Toss carrots + parsnips with oil, salt and pepper. Roast 30 min at 425. Sauté onion and celery root in oil until softened. Reduce heat to low, add butter, garlic, sugar, and roasted veggies for 5 min. Add spices and broth. Simmer until tender. Blend. Add milk + cream. Check seasonings.