Carrot And Parsnip Bisque

Serves: 1


  • - 2 tablespoons plus 1 cup peanut oil, divided
  • - 1 medium onion, chopped
  • - ¾ teaspoon ground cinnamon
  • - ¼ teaspoon salt
  • - ¼ teaspoon ground nutmeg
  • - ⅛ teaspoon coarsely ground pepper
  • - 2 garlic cloves, minced
  • - 1 pound medium carrots
  • - 2 medium parsnips, peeled and chopped
  • - 4 cups chicken stock
  • - ½ cup half-and-half cream


  1. In a large saucepan, heat 2 tablespoons of oil over medium-high heat. Add onion, cinnamon, salt, nutmeg, and pepper. Cook and stir for 6-8 minutes or until onion are tender. Add garlic; cook and stir for 1 minute. Set aside 1 carrot; chop the remaining carrots. Add chopped carrots, parsnips, and stock to the onion mixture; bring to a boil. Reduce heat; simmer, covered, for 20-25 minutes or until vegetables are tender.

  2. Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return soup to the pan; keep warm. Using a vegetable peeler, shave carrot lengthwise into very thin strips. In a small saucepan, heat the remaining oil over medium-high heat. Fry carrot strips for 2-3 minutes or until crispy, stirring occasionally. Drain on paper towels.

  3. Gently reheat soup; stir in cream. Divide soup among 4 bowls. Top with carrot strips.