Carrot-Parsnip Soup With Parsnip Chips | Recipe Cart | Recipe Cart

Ingredients

• 2 tablespoons olive oil, divided
• 2 1/2 cups chopped yellow onion
• 3 cups coarsely chopped parsnip (about 1 pound)
• 3 cups water
• 2 1/2 cups coarsely chopped carrot (about 1 pound)
• 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, cut into 1/8 inch slices
• 1 tablespoon chopped fresh chives