carrot parsnip soup

hi friends. guess where i've been?

ohhh, just my bed for almost 24 hours strait, feeling super sick.

at least i get to go back to eating one of my favorite meals... SOUP!

i actually thought this recipe had a ton of potential.

it's super healthy and easy. it's basically just blended veggies.

but despite what the color of the soup might suggest - 

this didn't have enough carrot flavor for me.

i would have added maybe 1-2 cups MORE carrot.

i know, i know... that's a pretty bold suggestion.

but that's how strongly i feel about it!

all in all i would give this soup just 3 stars out of 5.

even if it did make my throat feel better for 5 whole minutes.

recipe via cooking light

ingredients

2 tablespoons olive oil, divided

2 1/2 cups chopped yellow onion

3 cups coarsely chopped parsnip

3 cups water

2 1/2 cups coarsely chopped carrot (about 1 pound)

2 (14-ounce) cans fat-free, less-sodium chicken broth

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup (1/8-inch-thick) slices parsnip

1 tablespoon chopped fresh chives

directions

1. heat 1 teaspoon oil in large pot over medium heat. 

add the onion, and cook 10 minutes or until tender, stirring occasionally. 

add chopped parsnip, water, carrot, and broth; bring to a boil. 

reduce heat, and simmer 50 minutes or until vegetables are tender. 

remove from heat, let stand 5 minutes.

2. place half of carrot mixture in a blender; process until smooth. 

our pureed carrot mixture in a large bowl. 

repeat procedure with remaining carrot mixture. stir in salt and pepper.

3. heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. 

add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. 

drain on paper towels. sprinkle parsnip chips and chives over soup.

be sure you cook these until they are very crisp.

4. sprinkle soup with chives and parsnip chips. enjoy!!