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Vegan Thanksgiving: Carrot Parsnip Soup with Parsnip Crisps and Chives

November 25, 2010

While I would normally opt for a squash-based soup for Thanksgiving, this meal already featured a full pumpkin, so I opted for Carrots instead — plus everyone in my family loves parsnips. I always forget how sweet they are and mixed with the carrots the create a fabulous and full flavor. Topping them off with parsnip crisps and chives makes this soup even more fun. I mostly stuck to the recipe as it appeared in The New York Times, but directions and photos after the jump.

Carrot Parsnip Soup with Parsnip Crisps and Chives

3 tbs olive oil, divided

1 large onion, chopped

3 medium parsnips, coarsely chopped

5 medium carrots coarsely chopped

3 cups water

3 cups vegetable broth

salt and black pepper to taste

1/2 cup parsnip, cut into 1/8 inch slices

1 tbs chopped fresh chives

Chop onions and sauté with 1 tbs olive oil in a large pot until golden brown. Add parsnips, carrots, broth and water.

Bring to a boil then reduce heat and simmer covered for 50 minutes. Let cool uncovered for 5 minutes and then use and immersion blender to bend the soup.

Once the soup is done, it should be thick but smooth with no chunks of carrots or parsnips. It will also be a vibrant orange.

This can all be done the night before (as I did) and refrigerated overnight. When you are ready to serve, chop the chives and prepare the parsnip crisps by sautéing the 1/8 inch pieces in a non-stick skillet with 2 tbs oil.

Flip parsnips after about 5 minutes or until golden brown. Once the other side is brown (around 5 more minutes) pat dry in paper towel and sprinkle along with chives on soup.

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