Creamy Parsnip Soup, with Ginger & Cardamom

2 TBS olive oil
1 1/2 pounds parsnips, peeled and cut into chunks
1 large onion, peeled and chopped
1 TBS butter
large pinch of sugar
3 large garlic cloves, peeled and crushed
1 tsp ground ginger
1/4 tsp ground cardamom (remove the seeds from green cardamom pods, and
grind them to a powder in your mortar and pestle)
1/8 tsp cayenne pepper
1 1/2 pints chicken broth
1 1/4 pints single cream
salt and freshly ground black pepper

To Garnish:
1 TBS coarsely chopped skinned hazelnuts
1 TBS dried cranberries
1 tsp butter

Heat the oil in a large deep saucepan over medium high heat. 
Once it shimmers, add the parsnips, and onions.  Saute,stirring very
little at first, and then more frequently towards the end, until the
parsnips start to turn golden brown. This should take 7 to 8 minutes. 
Reduce the heat to low and add butter, sugar, and garlic.  Continue to
cook, stirring occasionally until all the vegetables are a rich caramel
colour, some 10 minutes longer.

Add the spices and cook, until
fragrant, then add the broth.  Bring to a simmer over medium high heat.
 Reduce the heat to low and simmer, partially covered, until vegetables
are tender.  This should take about 10 minutes.

Using a stick
blender, puree the soup until smooth.  Stir in the cream and heat until
warm.  Season to taste with some salt and pepper.

Heat the tsp of
 butter for the garnish in a small saucepan.  Add the hazelnuts and
dried cranberries.  Cook until golden and fragrant, 1 to 2 minutes.

ladle the hot soup into heated bowls and top each serving with a portion of the hazelnut/cranberry saute.  Delicious!