Healthy Seasoning

Ethnic Seasoning

Premium Pure Spices

Premium Seasoning

Herbs

BBQ Seasoning

Cooking,Topping & Baking

Szeged Brand

Shop More Save More, Makey your Bundle and save up to 33%

Buy MORE Save MORE!

Seafood

Beef

Pasta

Chicken

Veggie

Pork

Dessert

More than 150 of Free Recipes & Cooking Tips

Buy E-Gift Card and Save 10% Instantly

About us

Spice Types, Uses

Contact Us

Become an ambassador

List of products

Summer Spices

Become an ambassador to take advantage of the gifts, discount codes, earn affiliate commissions and more!

This section doesn’t currently include any content. Add content to this section using the sidebar.

Image caption appears here

Add your deal, information or promotional text

This section doesn’t currently include any content. Add content to this section using the sidebar.

Image caption appears here

Become an ambassador to take advantage of the gifts, discount codes, earn affiliate commissions and more.

This section doesn’t currently include any content. Add content to this section using the sidebar.

Image caption appears here

Add your deal, information or promotional text

Carrot And Parsnip Bisque

Carrot And Parsnip Bisque

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.

Check out the products below to make this recipe!

  • Servings: 1

Search