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