Roasted Parsnip and Carrot Soup with Spiced Crème Fraiche
Roasted Parsnip and Carrot Soup with Spiced Crème Fraiche Serves 6 Photo curtesy of Williams Sonoma Ingredients 2 pounds carrots 2 pounds parsnips 2 tablespoon
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- Chef's knife
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Ingredients
- 2 pounds carrots
- 2 pounds parsnips
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 large yellow onion, chopped
- 6 cups chicken stock
- Salt
- freshly ground black pepper
- 1 cup crème fraiche
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- Large pinch curry powder
- Small pinch allspice
- Small pinch nutmeg
- Whole leaves of flat-leaf parsley as a garnish
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