Ginger Parsnip Soup | Blue Flame Kitchen

Ingredients

• 1 tbsp canola oil
• 2/3 cup finely chopped fresh ginger
• 3 cloves garlic, finely chopped
• 3 cups chopped parsnips
• 3 cups sliced carrots
• 1 3/4 cups chopped onions
• 10 sprigs fresh thyme, tied together with butcher’s twine
• 6 cups chicken broth
• 2 tbsp liquid honey
• 1 1/2 cups whipping cream
• 3 tbsp maple syrup
• 3 tbsp salted butter
• Salt and freshly ground pepper*
• Crème fraîche*