2 pounds carrots
1½ pounds parsnips
4 garlic cloves, thinly sliced
1 small yellow onion, thinly sliced
One 2-inch piece ginger, peeled and minced
¼ cup olive oil
Kosher salt and freshly ground black pepper, to taste
Vegetable oil, for frying
¼ cup sage leaves
6 cups chicken stock, divided
½ cup heavy cream, divided
1. Preheat the oven to 450º and line a baking sheet with parchment paper. Peel the carrots and parsnips, reserving the peels, and cut into ½-inch pieces. Transfer to a large bowl with the garlic, onion and ginger.
2. Add the olive oil, salt and pepper, then toss to coat. Transfer to the prepared baking sheet in a single layer and roast, tossing halfway through, until tender and lightly caramelized, 30 minutes.
3. Meanwhile, in a medium saucepan, heat 2 inches of vegetable oil to 350º and line a plate with paper towels. Working in batches, fry the reserved vegetable peels and sage leaves until golden, 10 to 15 seconds, then transfer to the prepared plate to drain. Season with salt and set aside.
4. Working in 2 batches, transfer half of the roasted vegetables to a blender with half of the stock and cream. Purée until smooth, then transfer to a medium saucepan. Repeat this with the remaining vegetables, stock and cream, then check for seasoning and keep warm.
5. Divide the soup between bowls and garnish with a pile of fried vegetable peels and sage leaves, then serve.