Roasted Carrot & Parsnip Soup with Lemon Ginger Cream

Roasted Carrot & Parsnip Soup

• 4 medium parsnips (about 1 1/4 pounds), roughly chopped
• 5 medium carrots (about 3/4 pound), roughly chopped
• 3 tablespoons olive oil, divided
• 6-8 sprigs thyme
• pinch red pepper flakes
• kosher salt & freshly ground black pepper, to taste
• 1 shallot, minced
• 2 cloves garlic, minced
• 4+ cups vegetable broth or water

Lemon Ginger Cream

• 1 cup greek yogurt
• zest & juice of one lemon
• 1 tablespoon honey
• 1 teaspoon grated ginger
• 3/4 teaspoons salt
• freshly ground black pepper

1. Preheat oven to 425 degrees F. Toss together parsnips, carrots, 2 tablespoons olive oil, red pepper flakes, thyme, salt and pepper on a baking sheet. Bake until lightly caramelized, about 30 minutes, depending on how large your vegetables were chopped. Remove the thyme stems.
2. Warm the remaining tablespoon of oil in a medium pot over medium heat. Add the shallot and cook for a few minutes, until translucent. Add the garlic and cook another minute. Add the roasted vegetables and stock. Puree with an immersion blender (or a regular blender, in batches if necessary), adding more stock as needed to get the consistency you want. Season with salt and pepper to taste.
3. For the Lemon Ginger Cream: Combine all ingredients in a small bowl and whisk until well combined. Garnish the soup generously with the lemon ginger cream.