Carrot and Parsnip Bisque

By vdub

Ingredients

• 1 lb. carrots, peeled and cut
• 1 lb. parsnips, peeled and cut
• olive oil
• maple syrup
• 1/2 C carrot, diced
• 1/2 C onion, diced
• 1/2 C celery, diced
• 1 C almond milk
• 1 bay leaf
• sea salt, to taste
• freshly cracked pepper, to taste
• cayenne pepper, to taste
• crème fraiche

Preparation

Step 1

Preheat oven to 375 degrees. In an ovenproof baking dish, toss together cut carrots and parsnips with olive oil. Drizzle with maple syrup and roast in oven until soft--about 30 minutes.

In a skillet, saute diced carrots, onion and celery until soft. Add almond milk and bay leaf. Bring to a boil, then lower heat and simmer until the oven-roasted vegetables are done.

Place the oven-roasted vegetables in a blender or food processor (including the pan drippings) and puree. Remove the bay leaf from the skillet and add the contents to the blender. Blend until smooth. finish with a dusting of cayenne pepper. Blend to mix. Serve with a dollop of crème fraiche.