Heat 1 teaspoon oil in a Dutch oven over medium heat. Add the onion, and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, water, carrot, and broth; bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender. Remove from heat; let stand 5 minutes.
Place half of carrot mixture in a blender; process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with remaining carrot mixture. Stir in salt and pepper.
Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Sprinkle parsnip chips and chives over soup.
Stir in more water or broth if you prefer a thinner consistency.
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Really good soup- I used parsnips and half orange/half white carrots b/c that's what I had from the farmer's market. I also added cinnamon, cumin, curry and a pinch of cloves to give it a little more flavor (oh and lots of salt!) I think the parsnip chips really round out the soup and give it that something extra.
2 stars = "Has potential" is perfect for this recipe. I found this recipe after getting parsnips in our CSA and having no idea what to do with them. We thought the recipe as given is rather blah - not a lot of character, but - as I said - lots of potential. I'm not one of those people who will rate something 5 stars and then list all the changes I made to it. So, with that in mind, I'll go on to tell you all how we doctored this up.
This is a good base for a great soup - if we had not added to it, we'd never have made it again. But now this is a repeat recipe in our house. We added three things to this recipe: Thai red curry paste (to taste - be careful, because that stuff packs a punch!), coconut milk (one can), and powdered ginger (again, to taste - probably about 2 teaspoons). Make it as spicy as you like. Tonight we had it with warm sourdough bread. Lovely.