Parsnip Soup

Megan has about a million parsnips from her work's farm share. We started with this soup because of a delicious parsnip soup in Mystic, CT. It didn't quite compare, but the cream did add a lot. Try with coconut milk.

Recipe adapted from here.

Ingredients:
2 T olive oil
1 t cumin
1/2 t turmeric
1 t smoked paprika
1 t salt
3-4 large parsnips
3-4 carrots
1 large onion
2 garlic cloves
1 tomato
4 cups vegetable stock
1/2 cup cream

Directions:
1. Chop up the parsnips, carrots, and onion into a small dice.
2. Toss the vegetables with oil and spices.
3. Roast until tender (30 mins) at 400.
4. Blend roasted vegetables with 2 cups vegetable stock.
5. Add remaining 2 cups vegetable stock and cream, heat until barely simmering.

Serves approximately 4.