GINGER PARSNIP SOUP

Ingredients

• 1 tbsp canola oil
• 2/3 cup finely chopped fresh ginger
• 3 cloves garlic, finely chopped
• 3 cups chopped parsnips
• 3 cups sliced carrots
• 1 3/4 cups chopped onions
• 10 sprigs fresh thyme, tied together with butcher’s twine
• 6 cups chicken broth
• 2 tbsp liquid honey
• 1 1/2 cups whipping cream
• 3 tbsp maple syrup
• 3 tbsp salted butter
• Salt and freshly ground pepper*
• Crème fraîche*

Directions

1. Heat oil in a Dutch oven over medium-low heat. Add ginger and garlic; sauté for 2 minutes. Add parsnips, carrots, onions and thyme; sauté until onions are softened, about 7 minutes. Add broth and honey; stir to combine. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until parsnips and carrots are tender, about 40 minutes. Remove from heat. Remove and discard thyme.
2. Using a hand blender, purée mixture until smooth. Stir in cream, maple syrup and butter, stirring until butter is melted. Season to taste with salt and pepper. Serve immediately topped with a dollop of crème fraîche.