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