Step 1

Heat the olive oil and butter in a large soup pot over medium heat. Add the onion and sauté for 8 to 10 minutes, stirring occasionally, until the onions are very soft and translucent.

Step 2

Add the garlic, ginger, cardamom, cumin, and pinch of cayenne pepper (if using) and sauté for an additional 1 to 2, stirring frequently, until fragrant.

Step 3

Add the parsnips and stir mixture together. Pour in the vegetable broth, and bring to a boil. Lower heat and simmer soup for 15 to 20 minutes, or until the parsnips are very soft.

Step 4

Transfer soup to a high-powered blender, such as a Vitamix (or alternatively, you can use an immersion blender), and purée until very smooth. Transfer the blended soup back into the pot, place over low heat, stir in the milk, and season to taste with salt and pepper. If the soup is too thick, add a touch of hot water, or an additional splash or two of vegetable broth.

Step 5

Serve hot and garnish with sliced almonds and a drizzle of cream or small dollop of yogurt if desired.