Roasted Carrot And Parsnip Soup Recipe | Recipe Cart | Recipe Cart

Ingredients

• 2 pounds carrots
• 1½ pounds parsnips
• 4 garlic cloves, thinly sliced
• 1 small yellow onion, thinly sliced
• One 2-inch piece ginger, peeled and minced
• ¼ cup olive oil
• Kosher salt and freshly ground black pepper, to taste
• Vegetable oil, for frying
• ¼ cup sage leaves
• 6 cups chicken stock, divided
• ½ cup heavy cream, divided