3 to 4 servings (makes 3 cups)
The original recipe calls for a small variety of sweet potato called kumera; we used turnip for testing and liked the flavour.
The soup can be refrigerated for up to 3 days; to reheat, you will need to add more broth or some water as the soup thickens quite a bit once chilled.
2 medium carrots, trimmed and scrubbed well
1 small, young turnip, trimmed and scrubbed well
1 small parsnip, trimmed and scrubbed well
1 medium onion
4 tablespoons clarified butter or ghee
1 clove garlic, cut into thin slices
1 3/4 cups vegetable broth, preferably no salt added
3 bay leaves
4 stems parsley
3 sprigs lemon thyme (may substitute regular thyme)
9 whole black peppercorns
coarse sea salt
1/2 cup heavy cream
Cut the carrots, turnip, parsnip and onion into 6mm slices.
Melt the clarified butter or ghee in a large saute pan or skillet over medium-low heat. Stir in the vegetables and garlic; cook for about 4 minutes or until they have softened a bit. They should not pick up any colour.
Add the broth, bay leaves, parsley, lemon thyme sprigs and peppercorns, then season with a good pinch of salt. Increase the heat to medium and cook for about 25 minutes, until the vegetables are quite tender. Discard the bay leaves, parsley and lemon thyme.
Working in batches as needed, transfer the mixture to a blender (with the centre knob of the lid removed and a towel placed over it) or food processor; puree until smooth. (Alternatively, you can use a food mill, and discard the solids.)
Return to the pan and stir in the cream.
Taste, and add more salt, as needed.