Carrot Parsnip Soup

Ingredients

• 2 tbsp OLIVE OIL, EXTRA VIRGIN, 100% first cold pressed unrefined
• 2 1/2 cup ONION, RAW, CHOPPED
• 3 cup PARSNIP, RAW, sliced
• 2 1/2 cup CARROT, RAW, SLICED
• 3 cup WATER, DISTILLED
• 4 cup VEGETABLE BROTH, ORGANIC, LOW SODIUM
• 1 tsp SALT, SEA
• 1 tsp BLACK PEPPER, GROUND

Instructions

1. Heat oil in a large saucepot.
2. Add onion and chopped garlic and cook for 5 minutes or until tender.
3. Add chopped parsnip, chopped carrot, water and broth and bring to a boil.
4. Reduce heat and simmer 50 minutes or until vegetables are tender.
5. Remove from heat and let stand 5 minutes.
6. With an immersion blender, process until smooth. If using a blender or food processor, you may have to puree in batches.
7. Return to pot and season with salt and pepper.
8. Freezes well.

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