Carrot-Parsnip Bisque

• 2 tablespoons plus 1 cup peanut oil, divided
• 1 medium onion, chopped
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon coarsely ground pepper
• 2 garlic cloves, minced
• 1 pound medium carrots
• 2 medium parsnips, peeled and chopped
• 4 cups chicken stock
• 1/2 cup half-and-half cream
• Minced chives, optional

1. 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.
2. 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.
3. Gently reheat soup; stir in cream. Divide soup among four bowls. Top with carrot strips and, if desired, chives.

peanut oil, onion, ground cinnamon, salt, ground nutmeg, ground pepper, garlic, carrots, parsnips, chicken stock, cream, chives

Taken from www.tasteofhome.com/recipes/carrot-parsnip-bisque/ (may not work)