Vegetarian Harissa-Spiked Creamy Parsnip Soup Recipe

Parsnips are a root vegetable, related to both carrots and parsley. They are shaped like carrots, sometimes much larger, and usually a bit wider at the base, with a creamy yellow-beige skin and interior. Parsnips can be used in the same ways as carrots, though their flavor is notably sweeter, especially when cooked. You can also get baby parsnips, and if you are planning to use them raw, these are the best, as they wont have the woody core that the larger parsnips often have. If your kid is old enough to use a vegetable peeler, you can have them help in the kitchen by peeling the parsnips. This soup is a nice change of pace from other pureed vegetable soups, but you could also make this with rutabagas, or a combination of both rutabagas and parsnips. Harissa is a spicy sauce made from chili peppers, paprika, and olive oil and is used in north african and middle eastern cuisine. It adds a great pop of flavor to all kinds of dishes; i always love finding new hot sauces and pastes to play around with. You can start with a teaspoon or two and work your way up if your family likes a milder hint of heat in their soups.