Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.

carrot-parsnip bisque

4.0

(1)

www.tasteofhome.com
Your Recipes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 4

Ingredients

Remove All · Remove Spices · Remove Staples

Export 11 ingredients for grocery delivery

Instructions

Helping creators monetize
Show ad-free recipes at the top of any site

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.

Top Similar Recipes from Across the Web