One of my favorite recipes to make on a cold winter's day is Carrot Parsnip soup. Filling and warm, chock full of healthy ingredients, this recipe nourishes you from the inside out.
Carrot Parsnip Soup - originally from Gourmet Magazine as doctored up by Candice Colbert
1 Onion, chopped
2 Carrots, diced
2 Parsnips, diced
1 TBSP Butter
2 Cups of Chicken Broth (or veggie broth if desired)
1 clove of Garlic, diced or smashed
Dash of Salt and Pepper
In a medium to large sauce pot, cook the onion, carrot, parsnips, butter, and garlic over a moderately low heat stirring occasionally for 10 min.
Add the broth and seasons.
Simmer for 10-15 minutes, stirring occasionally.
With a hand blender, food processor, or blender, puree the mixture until smooth and ready to eat.
