Carrot Parsnip Soup

1 Tbsp butter

1 cup onions, medium diced

1 ¼ cups carrots, peeled and medium diced

1 ¼ cups parsnip, peeled and medium diced

2 cloves garlic, chopped

¼ tsp ground cumin

⅛ tsp cayenne pepper

1 ½ cups chicken stock

1 cup heavy cream

Salt and pepper to taste

  1. Heat butter in a large pot over medium heat.  Once melted, add onions and cook until they are light brown, about 5-7 minutes.  
  2. Add carrots, parsnips, garlic and seasonings.  Continue to cook for 10 minutes.  
  3. Add chicken stock.  Bring to a boil and then reduce to a simmer.  Simmer for 20 minutes or until the root vegetables are tender.
  4. Remove from heat.  Blend all ingredients with cream in a blender until smooth.
  5. Season to taste with salt and pepper.