Roasted Parsnip Soup

1 pound parsnips (3 or 4 parsnips), peeled and chopped into 1-inch pieces
1 large russet potato, peeled and chopped into 1-inch pieces
1 onion, chopped into 1-inch pieces
6 garlic cloves
3 tablespoons extra-virgin olive oil
2 teaspoons ground coriander or 1/2 teaspoon freshly grated nutmeg
1 teaspoon salt, plus more for seasoning
Freshly cracked black pepper to taste

Preheat the oven to 375 degrees F.

Toss the parsnips, potato, onion, and garlic in a bowl with the olive oil, coriander, 1 teaspoon salt, and pepper to taste. Turn the vegetables out onto a sheet pan, arranging them in a single layer, and roast for 40 to 45 minutes, until tender and somewhat browned.

Transfer about half of the vegetables to a blender or a food processor and add one cup water. Puree until completely smooth, letting the machine run for a few minutes. Transfer the puree to a medium soup pot. Puree the rest of the roasted vegetables with another 1 cup of water and add to the soup pot. Whisk in an additional 1 cup water or more to thin the soup to the desired consistency. Season to taste with additional salt and freshly cracked black pepper, heat to the desired temperature, and serve.

 Makes 4 to 6 servings

From Wild Flavors, Didi Emmons