Ingredients
2 tablespoons plus 1 cup peanut oil, divided1 medium onion, chopped3/4 teaspoon ground cinnamon1/4 teaspoon salt1/4 teaspoon ground nutmeg1/8 teaspoon coarsely ground pepper2 garlic cloves, minced1 pound medium carrots2 medium parsnips, peeled and chopped4 cups chicken stock1/2 cup half-and-half creamMinced chives, optional
Preparation
In a large saucepan, heat 2 tablespoons oil over medium-high heat. Add onion, cinnamon, salt, nutmeg and pepper. Cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute. Set aside 1 carrot; chop remaining carrots. Add chopped carrots, parsnips and stock to onion mixture; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until vegetables are tender.
Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return soup to pan; keep warm. Using a vegetable peeler, shave carrot lengthwise into very thin strips. In a small saucepan, heat remaining oil over medium-high heat. Fry carrot strips 2-3 minutes or until crispy, stirring occasionally. Drain on paper towels.
Gently reheat soup; stir in cream. Divide soup among 4 bowls. Top with carrot strips and, if desired, chives.
