Carrot Parsnip Soup September 25, 2017 By Jump to recipe Carrot Parsnip Soup September 25, 2017 by EIR Category Recipes Persons 6 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 Heat oil in a large saucepot. Add onion and chopped garlic and cook for 5 minutes or until tender. Add chopped parsnip, chopped carrot, water and broth and bring to a boil. Reduce heat and simmer 50 minutes or until vegetables are tender. Remove from heat and let stand 5 minutes. With an immersion blender, process until smooth. If using a blender or food processor, you may have to puree in batches. Return to pot and season with salt and pepper. Freezes well. Tags 20 minute homemade soups, carrot parsnip soup, fall recipes, fall soup recipes, gluten free soups, simple soup recipes, vegan diet, vegan soup recipes, vegetarian diet © 2023 Copyright © 2016. ChristLight Productions Ltd, LLC. All Rights Reserved.