Carrot Soup with Parsnip Chips - Meatless Monday

Ingredients

• 6 teaspoons olive oil, divided
• 2 1/2 cups yellow onion, chopped
• 3 cups parsnip (about 1 pound), coarsely chopped
• 3 cups water
• 2 1/2 cups carrot (about 1 pound), coarsely chopped
• 2 14-ounce cans fat-free, less-sodium vegetable broth
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup parsnip, sliced 1/8 inch thick
• 1 tablespoon fresh chives, chopped