Creamy Carrot and Parsnip Soup

• 1/4 cup olive oil
• 4 parsnips, cut into 1/2-inch pieces (4 cups)
• 5 carrots, cut into 1/2-inch pieces (2 cups)
• 1 large onion, diced (1 1/2 cups)
• 6 cups low-sodium vegetable broth
• 3/4 cup packed sun-dried tomatoes (not in oil), roughly chopped, divided
• 2 1/4 tsp. chopped fresh oregano
• 1 1/2 tsp. chopped fresh basil
• 3 tsp. balsamic vinegar
• 6 thin slices Italian bread, toasted

1. Heat oil in pot over medium-high heat.
2. Add parsnips, carrots, and onion; cook 5 minutes, stirring occasionally.
3. Add 3/4 cup broth; cook 10 minutes, or until broth is evaporated.
4. Add remaining 5 1/4 cups broth, 1/2 cup sun-dried tomatoes, oregano, and basil.
5. Cover, and bring to a brisk boil.
6. Remove from heat.
7. Puree soup in blender or food processor until smooth.
8. Chop remaining 1/4 cup sun-dried tomatoes, and stir into soup.
9. Season with salt and pepper, if desired.
10. Ladle soup into bowls, drizzle lightly with balsamic vinegar, and garnish with toast.

olive oil, parsnips, carrots, onion, lowsodium, tomatoes, fresh oregano, fresh basil, balsamic vinegar, thin slices italian bread

Taken from www.vegetariantimes.com/recipe/creamy-carrot-and-parsnip-soup/ (may not work)