Lovely to look at, better to eat!

This beautiful to look at and better to eat parsnip-carrot soup once again proves that our friends are not only the nicest people we could hope to have in our lives, but are also some of the most talented cooks around. All I have to say is thank god! w's friend Sue knew my lovely bride was going in for some dental surgery (are there two worse words together than "dental surgery"? Yikes!) and would be off the chew for a few days, and delivered to us this stunning pot of soupy goodness that we LOVED. It was so good I made a point to get the recipe because certain things must be shared. It's silky texture, intense but not heavy flavors, and beautiful orange color were awesome. With a loaf of crusty bread and a bottle of 2007 Boedecker Cellars Pinot Gris you'll have yourself a great meal. You could also throw this down as a fantastic first course at your next dinner party and let your friends give you much love for your cooking skills.....which is what it's all about, right?!
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Parsnip, Carrot, and Ginger Soup
makes 6 servings

ingredients:
1 pound parsnips, peeled (about 2 large)
2 tbsp. extra virgin olive oil
2 onions, coarsely chopped
2 tbsp. fresh ginger, peeled and grated
12 ounces carrots, peeled and cut into 1 inch chunks (about 4 medium)
1-1/2 qts. chicken broth or stock, more if needed
1-1/2 tsp. fresh thyme leaves
½ tsp. freshly grated nutmeg
½ cup whipping cream or half-and-half (optional)
1 tbsp. sherry vinegar
1 tbsp. sweet vermouth (optional)
salt and freshly ground pepper
sour cream or crème fraiche
fresh thyme sprigs
method:
1-Cut the larger ends of parsnips lengthwise into quarters; if there any woody cores cut those away. Cut all parsnips into one inch chunks. Heat olive oil in a large pot over medium heat. Add the onions and sauté until they are soft and translucent. Add the ginger and stir one minute, then mix in the parsnips and carr5ots and cook five minutes. Add the broth and bring to a boil., reduce heat to a simmer and cook until the vegetables are soft, about one hour.
2-Puree the vegetables with the broth they are cooked in (preferably using a blender), adding more broth if necessary to reach the desired consistency. When all the vegetables have been pureed, add the thyme and nutmeg. Thin the soup with broth or cream as necessary, then reheat without letting boil to allow flavors to meld. Add the vinegar and vermouth if desired, and season to taste with salt and pepper.
3-Ladle soup into bowls. Place sour cream or crème fraiche in a squeeze bottle and finish soup with a quick squiggle if you’re feeling fancy. Garnish with thyme sprig and serve.