Carrot, Apple and Ginger Soup With Cheese Crisps

Soup

1 pound carrots, cut into 1-inch pieces

1/2 pound parsnips, cut into 1-inch pieces

1 pound Braeburn apples, peeled if desired, cut into 1-inch pieces

3 tablespoons extra-virgin olive oil

1/2 teaspoon fine sea salt, more to taste

1/2 teaspoon freshly cracked black pepper, more to taste

4 cups vegetable broth

1 cup water

1 tablespoon grated fresh ginger, more to taste

Cheese Crisps

1/2 pound Parmigiano-Reggiano cheese, grated, about 2 cups

1/4 cup whole wheat flour

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh parsley

1 teaspoon freshly cracked pepper

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