Parsnip Bisque

Instructions

1. 1

   Preheat the oven to 200°C. Toss the parsnips, onions, and carrots with a drizzle of olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes, or until the vegetables are tender and lightly caramelized.

2. 2

   Sauté the garlic in butter until fragrant, about 1 minute. Add the roasted vegetable mixture and cook for 2-3 minutes, stirring occasionally.

3. 3

   Pour in the chicken broth and bring the mixture to a simmer. Reduce the heat to low and let cook for 10-12 minutes, or until the soup has reduced slightly.

4. 4

   Use an immersion blender to puree the soup until smooth. Alternatively, let cool and puree in a blender.

5. 5

   Stir in the coconut milk and nutmeg. If desired, add the heavy cream for an extra creamy texture.

6. 6

   Taste and adjust the seasoning as needed. Serve hot, garnished with a sprinkle of nutmeg if desired.