Author Notes: Cardamom keeps sneaking its way into my recipes as of recent -- its unique versatility to play sweet or savory roles makes it a great spice to play with. Here it partners with the humble parsnip, the two complementing each other's spicy-sweet flavors. A simmer in a bath of almond milk and broth, followed by a quick whirl of the immersion blender, transforms the knobby root to a luxuriously smooth soup. Caramelized shallots add texture and round out the sweet flavor profile of the soup.

Pureed Parsnip and Cardamom Soup with Caramelized Shallots

Serves 4 to 6

• 4 to 5parsnips, around 1 1/2 pounds
• 1tablespoon olive oil, plus more to drizzle
• 1medium yellow onion
• 2cups low-sodium vegetable broth
• 1/2cup almond milk
• Salt and pepper, to taste
• 2teaspoons ground cardamom
• 2shallots, thinly sliced
• 1teaspoon maple syrup

1. Peel parsnips and remove tough woody core. Chop into 1/2 inch pieces and set aside.
2. Halve a medium onion, peel it and cut roughly into sixths.
3. Heat olive oil in a large pan over medium heat; add onion, and saute until soft and brown, about 5 minutes. Add chopped parsnips to the pan and saute with the onion until parsnips begin to brown slightly.
4. Add 2 cups vegetable broth and 1/2 cup almond milk, plus more as desired for creaminess. Add salt and pepper, to taste, and 2 teaspoons ground cardamom. Bring mixture to a boil, then reduce to a simmer and cook until parsnips are soft, about 10-15 minutes.
5. When parsnips are soft, remove from heat and puree the soup with an immersion blender (or food processor / regular blender) until you reach a smooth consistency.
6. Garnish with caramelized shallots. To prepare: thinly slice 2 shallots and saute with olive oil until soft; add 1 tsp maple syrup and cook until browned and caramelized.

https://food52.com/recipes/16114-pureed-parsnip-and-cardamom-soup-with-caramelized-shallots