Carrot and Parsnip Soup - SippitySup
The winter root vegetables lend their complementary, slightly sweet flavors to this hearty Carrot and Parsnip Soup that came to The Times from Cooking Light magazine.
Ingredients
- 1 tablespoon olive oil
- 1 pound peeled and chopped onion
- 1 pound peeled and chopped parsnip
- 1 pound peeled and chopped carrot
- 1 quart vegetable broth
- water (as needed)
- 1 cup heavy cream (to taste, optional)
- salt and white pepper (as seasoning)
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