Roasted Creamy Spicy Root Soup

By AllysKitchen

This soup is rich and creamy. It’s got a kick and heat to it, which you can regulate depending upon your heat index. It’s gonna be good hot or cold, and it’s going to keep for a few days and those layers of flavor will only get better! So here’s to my new friend the parsnip~~I think we’re gonna be good buddies!

Ingredients

• 3 cups parsnip chunks
• 2 cups carrot chunks
• 1 cup celery chunks
• 1 serrano pepper (remove some of the seeds~~or omit if you don’t want the spice and kick!)
• 1 tablespoon cumin seeds
• 1 can diced tomatoes, drained (reserving liquid)
• 2-3 teaspoons sea salt (divided)
• 2 teaspoons garlic powder
• 1/3 cup olive oil (divided)
• 1/2 cup milk
• 32 ounces chicken broth
• 3 bay leaves
• 1/2 cup reggiano parmesan, grated
• 1/2 teaspoon ground cloves (plus more for sprinkling garnish)
• Garnish Options: Drizzle of honey or balsamic glaze (i.e., fig)

Details

Servings 6
Adapted from allyskitchen.com

Preparation

Step 1

Spread turnips, carrots and celery on a parchment-paper lined cookie sheet. Coat with about 4 tbl olive oil, 1 tsp sea salt, and the cumin seeds. Toss and blend. Roast for about 25 minutes in a 425 oven. The veggies will be somewhat charred around the edges. Remove and cool about 5 minutes.

Put all the veggies in a blender. Add the reserved liquid from the can of tomatoes, 2 tsp sea salt, garlic powder, remaining olive oil and blend about 2 minutes. Mixture will be thick. Continue blending slowly adding the milk and about ¾ of the chicken broth. Blend for about 5 minutes then remove to a heavy sauce pan or pot.

Add the remaining chicken broth and blend. Turn heat to medium low and add bay leaves. Let simmer about 30 minutes (remove bay leaves). Add tomato chunks, ½ cup parmesan, 1/2 tsp ground cloves and blend.

Ready to serve. Garnish with a sprinkle of ground cloves and a drizzle of honey or fig balsamic glaze.