Carrot and Parsnip Soup

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 cups Carrot
  • 1/2 cup Celery
  • 1 Chives
  • 1 tsp Garlic powder
  • 1 cup Onions
  • 2 cups Parsnip

• Canned Goods

  • 4 cups Veggie broth

• Baking & Spices

  • 1/2 tsp Chili powder
  • 2 tsp Paprika
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Tspb extra-virgin olive oil

Found on primaverakitchen.com

Description

Ingredients

• 1 tspb extra-virgin olive oil
• 1 cup onions, chopped
• ½ cup celery, chopped
• 2 cups carrot, chopped
• 2 cups parsnip, chopped
• 4 cups veggie broth (you may need more)
• 2 tsp paprika
• 1 tsp garlic powder
• ½ tsp chili powder
• Salt and pepper
• Chives for garnishing

Directions

• In a large pot over high heat, add olive oil. When the pan and the oil are hot, turn the heat down to medium and add the onions and celery. Cook until onions are translucent.
• Add the carrots and parsnip along with 4 cups of vegetable broth.
• Bring it to a boil, cover and cook for about 20 minutes or until the vegetables are soft.
• Add paprika, garlic powder, chili powder, salt and pepper.
• Using an immersion hand blender or a counter-top blender puree the veggies. It is not necessary remove the rest of the liquid from the pot to puree the veggies.
• Taste and add any extra seasonings, if necessary.
• Serve topped with fresh chives