Parsnip & Carrot Soup with Basil | Canadian Goodness

Ingredients

• 1 onion chopped
• 1 yellow-fleshed potato peeled and chopped
• 4 cups (1 L) chopped carrots (about 1-1/4 lbs/625 g)
• 2 cups (500 mL) chopped parsnips (3 to 4
• about 10 oz/300 g)
• 1/2 tsp (2 mL) pepper
• 4 cups (1 L) reduced-sodium vegetable broth or reduced-sodium chicken broth
• 1 cup (250 mL) 10% or 18% cream
• 3 tbsp (45 mL) freshly squeezed lemon juice
• 2 tbsp (30 mL) chopped fresh basil
• Salt
• 4 leaves basil cut into thin strips