4.0
(1)
Your folders
Your folders
Export 11 ingredients for grocery delivery
Step 1
In a large saucepan, heat 2 tablespoons oil over medium-high heat. Add onion, cinnamon, salt, nutmeg and pepper. Cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute. Set aside 1 carrot; chop remaining carrots. Add chopped carrots, parsnips and stock to onion mixture; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until vegetables are tender.
Step 2
Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return soup to pan; keep warm. Using a vegetable peeler, shave carrot lengthwise into very thin strips. In a small saucepan, heat remaining oil over medium-high heat. Fry carrot strips 2-3 minutes or until crispy, stirring occasionally. Drain on paper towels.
Step 3
Gently reheat soup; stir in cream. Divide soup among 4 bowls. Top with carrot strips and, if desired, chives.
Your folders
cooking.nytimes.com
5.0
(739)
Your folders
foodandwine.com
4.0
(1)
Your folders
allrecipes.com
4.7
(53)
20 minutes
Your folders
olivemagazine.com
35 minutes
Your folders
food.com
4.5
(9)
35 minutes
Your folders
tasteofhome.com
4.0
(2)
40 minutes
Your folders
myfoodandfamily.com
1 hours
Your folders
sweetpotatosoul.com
Your folders
taste.com.au
5.0
(2)
35 minutes
Your folders
greenvalleykitchen.com
4.5
(4)
40 minutes
Your folders
eatingwell.com
5.0
(1)
Your folders
cooking.nytimes.com
5.0
(467)
Your folders
cooking.nytimes.com
5.0
(95)
Your folders
culturesforhealth.com
Your folders
tastingtable.com
4.8
(52)
30 minutes
Your folders
ricette.giallozafferano.it
4.2
(27)
60 minutes
Your folders
foodnetwork.com
4.6
(41)
15 minutes
Your folders
food.com
5.0
(4)
40 minutes
Your folders
foodnetwork.com
4.2
(33)
15 minutes