Roasted Carrot And Parsnip Soup Recipe | Recipe Cart
It’s soup season, so we turned roasted carrots and parsnips into a velvety soup, and used the peels as a crunchy garnish. It's a perfect recipe for fall.
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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
- freshly ground black pepper
- Vegetable oil, for frying
- ¼ cup sage leaves
- 6 cups chicken stock, divided
- ½ cup heavy cream, divided
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