Carrot And Parsnip Soup

• 1 Tablespoon Extra Virgin Olive Oil
• 1 cup Onions, Chopped
• 1/2 cups Celery, Chopped
• 2 cups Carrot, Chopped
• 2 cups Parsnip, Chopped
• 4 cups Veggie Broth
• 2 teaspoons Paprika
• 1 teaspoon Garlic Powder
• 1/2 teaspoons Chili Powder
• Salt And Pepper
• Chives For Garnishing

1. In a large pot over high heat, add olive oil. When pan and oil are hot, turn heat down to medium and add onions and celery. Cook until onions are translucent.
2. Add carrots and parsnip along with vegetable broth. Bring to a boil, cover and cook for about 20 minutes or until the vegetables are soft.
3. Add paprika, garlic powder, chili powder, salt and pepper. Using an immersion hand blender or a counter-top blender, puree the veggies. It is not necessary remove the rest of the liquid from pot to puree the veggies.
4. Taste and add any extra seasonings, if necessary. Serve topped with fresh chives.

olive oil, onions, celery, carrot, veggie broth, paprika, garlic, chili powder, salt, chives

Taken from tastykitchen.com/recipes/soups/carrot-and-parsnip-soup/ (may not work)