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Easy to prepare, it's a treat to serve for family dinners and special enough for guests. —Lisa Speer, Palm Beach, Florida","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"Gently reheat soup; stir in cream. Divide soup among 4 bowls. Top with carrot strips and, if desired, chives."}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 241 calories","fatContent":"11g fat (3g saturated fat)","cholesterolContent":"15mg cholesterol","sodiumContent":"760mg sodium","carbohydrateContent":"30g carbohydrate (12g sugars","fiberContent":"7g fiber)","proteinContent":"8g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4,"reviewCount":1,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-10-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jan347"},"reviewBody":"Easy and quick to make. I had to increase the salt (to 1tsp) & pepper (1\/4 tsp1) - it seemed rather bland otherwise. I used my immersion blender instead of food processor, which worked perfectly. Although it looks like nothing while cooking, it comes up a lovely colour after the blending. Great use for parnips and carrots from the garden. Thanks for the recipe. I'd make this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"91797","romance_copy_dek":"Warm and comforting, this delicious soup makes a pretty presentation. 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