This is very tasty and easy to prepare. It doesn't even require cream to make it creamy. It had a similar taste to squash soup, but is simpler because the vegetables don't need to be peeled. The parsnip crisps add a very nice finish.
2 Tbsp. olive oil, divided
2 1/2 cups chopped yellow onion (about 1 quite large onion)
3 cups water
2 1/2 cups coarsely chopped carrot (about 1 pound)
3 cups coarsely chopped parsnip (about 1 pound)
28 oz. low sodium chicken broth
1/4 tsp salt
1/4 tsp. freshly ground black pepper
to taste: nutmeg, cayenne, cinnamon, cloves (you can add some of each or pick and choose to your liking)
1/2 cup (1/8-in thick) slices parsnip
1 Tbsp. fresh chives or green onion, chopped
1. Heat 1 1/2 tsp. oil in pot over medium heat. Add onion and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, carrot, water, and broth; bring to a boil. Reduce heat and simmer 35-45 minutes or until vegetables are tender. Remove from heat and let cool for 5 minutes.
2. Puree mixture in small batches (fill blender about halfway so the hot liquid doesn't explode out (I've had that happen so I'm always nervous when I blend soup :) Stir in salt and pepper and desired spices.
3. While keeping soup warm, heat remaining 1 1/2 Tbsp. oil in a small saucepan over med-high heat. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Drain on paper towels. Sprinkle parsnip chips and chives on top.
makes 6 servings