Inside: Learn how to make a velvety, rich soup in about half an hour and the chef’s trick to bloom ground spices for maximum flavor.
Turn simple root vegetables into a silky parsnip and carrot soup that works as an elegant starter or a warming main. This recipe is quick—ready in roughly 30 minutes—and yields a generous pot. Combining parsnips, carrots, fennel, and a tart apple creates a layered balance of sweet, bright, and peppery notes. A splash of cream and a hint of maple syrup finish the soup with irresistible richness.
