Carrot Parsnip Soup

  • 2 cups diced onion
  • 2 2/3 cups large diced carrots
  • 2 2/3 cups large diced parsnips
  • 2 tsps  minced garlic
  • ½ tsp ground cumin
  • 1 tsp salt
  • ½ tsp white pepper
  • 2 cups chicken stock
  • 1 cup heavy cream
  • Pinch cayenne pepper

A cool weather cafe favorite!

Heat the butter in a large soup pot and cook the onions gently until golden. Add the carrots and parsnips, the garlic, cumin, salt and white pepper. Cook for 10 minutes, stirring occasionally. Add the stock and bring to a boil. Reduce heat to a simmer and cook until vegetables are tender. Puree soup either using an immersion or table top blender, until smooth. Stir in cream.