Recipe By Alan Dorchak
Published Mar 5th
Prep 25m Cook 1h 5m Additional - Ready In 1h 30m
Servings 10 cups Calories 187.1

Wintry spices make this a rich, creamy, and flavorful holiday favorite!

Recipe Ingredients

  • 2 pounds parsnips, peeled and cut into 1/2 inch pieces
  • 3 carrots, peeled and cut into 1/2-inch pieces
  • 1 tablespoon olive oil
  • sea salt and ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 stalks celery, diced
  • 1 tablespoon butter
  • 3 cloves garlic, minced
  • 1 tablespoon brown sugar
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground allspice
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon cayenne pepper
  • 4 cups chicken stock
  • 1 cup whole milk
  • ½ cup heavy cream

Cooking Directions

  1. 1 Preheat an oven to 425 degrees F (220 degrees C).
  2. 2 Place the parsnips and carrots into a mixing bowl, and sprinkle with 1 tablespoon olive oil. Toss to coat the vegetables with oil, then season to taste with salt and pepper. Spread the vegetables evenly over a baking sheet.
  3. 3 Roast in the preheated oven until the parsnips are tender and golden brown, about 30 minutes.
  4. 4 Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Stir in the onion and celery. Cook and stir until the vegetables have softened and the onion is beginning to turn golden brown, about 7 minutes. Reduce the heat to low, and stir in the butter, garlic, brown sugar, and the roasted parsnips and carrots. Continue to cook and stir until all of the vegetables are very tender and beginning to brown, about 10 minutes.
  5. 5 Season with the ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in the chicken stock, and bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently until all of the vegetables are very tender, about 15 minutes.
  6. 6 Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  7. 7 Stir in the milk and cream. Return to a simmer over medium-low heat. Season to taste with salt and pepper before serving.

Nutrition Facts

  • Calories 187.1
  • Carbohydrate 23.9 g
  • Cholesterol 22.1 mg
  • Fat 9.7 g
  • Fiber 5.7 g
  • Protein 2.9 g
  • Saturated Fat 4.5 g
  • Sodium 361.5 mg
  • Sugar 8.8 g


  1. Definitely my fave soup recipe of the season so far. I omit the brown sugar and the allspice, and I sometimes throw in some cubed leftover baked potatoes to the puree stage (just use my good old immersion stick blender.) So delicious! Thanks, Alan!
  2. Guess we're the odd ones out as we didn't care for this recipe though we like many of the components.
  3. Unique flavor! I omitted the sugar and I think it was perfect! Garnished with gorgonzola.
  4. Wow was this good! Easily as good as what you'd pay a lot for at a nice restaurant. I woke up at 3am and couldn't stop thinking about this in my fridge so I got up and had some. I followed the directions exactly - perfect.
  5. EXCELLENT TASTE! Way too thick though. I had to add almost 3 more cups of broth (I used half chicken broth half vegetable stock) to get it to the consistency of a soup instead of a baby-foodish thickness. But that's fine now I know that and I'll be making this regularly from now on! Bring - Read more ...
  6. Fabulous soup! Tried for first time on Thanksgiving and everyone raved about it! I highly recommend this one!
  7. Delicious!!! Used Fat Free Milk in place of whole and heavy cream.
  8. Made some changes, based on other reviews and a desire to combine this with other root vegetable soup recipes. Roasted the parsnips and one large carrot along with four turnips, one onion and one celery root. Sprinkled first with herbes de provence, along with the oil, salt and pepper. Sauteed a carrot or two and - Read more ...
  9. This was a nice thick hearty soup. I made this at Christmas time for some friends and it was just perfect! I will definitely be making this again.
  10. This just tastes like a great big ol' bowl of autumn. So so so good. I did make one change to the recipe in that I used ham base rather than chicken base but other than that I followed to a T. I'm not a big fan of allspice but once the soup had a - Read more ...

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