Ingredients

• 2 tablespoons unsalted butter
• 1 onion, thinly sliced
• 1 teaspoon coriander seeds
• 1 cup fresh parsley, leaves chopped and tender stems reserved
• Kosher salt
• 6 medium parsnips, peeled and cut into 1-inch pieces
• 2 medium carrots, peeled and cut into 1-inch pieces
• 2 cloves garlic, minced
• 1/2 cup fresh orange juice
• 1 tablespoon molasses
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 1 tablespoon grated peeled fresh ginger
• Extra-virgin olive oil, for drizzling
• 2 tablespoons unsalted butter
• 1 onion, thinly sliced
• 1 teaspoon coriander seeds
• 1 cup fresh parsley, leaves chopped and tender stems reserved
• Kosher salt
• 6 medium parsnips, peeled and cut into 1-inch pieces
• 2 medium carrots, peeled and cut into 1-inch pieces
• 2 cloves garlic, minced
• 1/2 cup fresh orange juice
• 1 tablespoon molasses
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 1 tablespoon grated peeled fresh ginger
• Extra-virgin olive oil, for drizzling
• 2 tablespoons unsalted butter
• 1 onion, thinly sliced
• 1 teaspoon coriander seeds
• 1 cup fresh parsley, leaves chopped and tender stems reserved
• Kosher salt
• 6 medium parsnips, peeled and cut into 1-inch pieces
• 2 medium carrots, peeled and cut into 1-inch pieces
• 2 cloves garlic, minced
• 1/2 cup fresh orange juice
• 1 tablespoon molasses
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 1 tablespoon grated peeled fresh ginger
• Extra-virgin olive oil, for drizzling
• 2 tablespoons unsalted butter
• 1 onion, thinly sliced
• 1 teaspoon coriander seeds
• 1 cup fresh parsley, leaves chopped and tender stems reserved
• Kosher salt
• 6 medium parsnips, peeled and cut into 1-inch pieces
• 2 medium carrots, peeled and cut into 1-inch pieces
• 2 cloves garlic, minced
• 1/2 cup fresh orange juice
• 1 tablespoon molasses
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 1 tablespoon grated peeled fresh ginger
• Extra-virgin olive oil, for drizzling

Instructions

1. Heat a large pot over medium heat and add the butter, onion, coriander seeds, parsley stems and a generous pinch of salt. Cook, stirring, until the onion is translucent, about 5 minutes. Add the parsnips, carrots and garlic; season with salt and cook, stirring, until slightly softened, 5 to 8 minutes.
2. Add 7 cups water, the orange juice and molasses to the pot and bring to a simmer over medium heat. Cook, stirring occasionally, until the vegetables are tender, 25 to 30 minutes.
3. Stir the heavy cream and milk into the soup and return to a simmer. Working in batches, transfer to a blender and puree until smooth; thin with water if the soup is too thick. Stir in the ginger and chopped parsley leaves and season with salt. Serve drizzled with olive oil.
4. Photograph by David Malosh
5. Heat a large pot over medium heat and add the butter, onion, coriander seeds, parsley stems and a generous pinch of salt. Cook, stirring, until the onion is translucent, about 5 minutes. Add the parsnips, carrots and garlic; season with salt and cook, stirring, until slightly softened, 5 to 8 minutes.
6. Add 7 cups water, the orange juice and molasses to the pot and bring to a simmer over medium heat. Cook, stirring occasionally, until the vegetables are tender, 25 to 30 minutes.
7. Stir the heavy cream and milk into the soup and return to a simmer. Working in batches, transfer to a blender and puree until smooth; thin with water if the soup is too thick. Stir in the ginger and chopped parsley leaves and season with salt. Serve drizzled with olive oil.
8. Photograph by David Malosh
9. Heat a large pot over medium heat and add the butter, onion, coriander seeds, parsley stems and a generous pinch of salt. Cook, stirring, until the onion is translucent, about 5 minutes. Add the parsnips, carrots and garlic; season with salt and cook, stirring, until slightly softened, 5 to 8 minutes.
10. Add 7 cups water, the orange juice and molasses to the pot and bring to a simmer over medium heat. Cook, stirring occasionally, until the vegetables are tender, 25 to 30 minutes.
11. Stir the heavy cream and milk into the soup and return to a simmer. Working in batches, transfer to a blender and puree until smooth; thin with water if the soup is too thick. Stir in the ginger and chopped parsley leaves and season with salt. Serve drizzled with olive oil.
12. Photograph by David Malosh
13. Heat a large pot over medium heat and add the butter, onion, coriander seeds, parsley stems and a generous pinch of salt. Cook, stirring, until the onion is translucent, about 5 minutes. Add the parsnips, carrots and garlic; season with salt and cook, stirring, until slightly softened, 5 to 8 minutes.
14. Add 7 cups water, the orange juice and molasses to the pot and bring to a simmer over medium heat. Cook, stirring occasionally, until the vegetables are tender, 25 to 30 minutes.
15. Stir the heavy cream and milk into the soup and return to a simmer. Working in batches, transfer to a blender and puree until smooth; thin with water if the soup is too thick. Stir in the ginger and chopped parsley leaves and season with salt. Serve drizzled with olive oil.
16. Photograph by David Malosh