Carrot-Parsnip Soup With Parsnip Chips

• 2 tablespoons olive oil, divided
• 2 12 cups yellow onions, chopped
• 3 cups about 1 pound parsnips, coarsely chopped
• 3 cups water
• 2 12 cups about 1 pound carrots, coarsely chopped
• 2 (14 ounce) cans sodium-free vegetable broth
• 14 teaspoon salt
• 14 teaspoon black pepper
• 12 cup parsnip, cut into 1/8 inch slices
• 1 tablespoon fresh chives, chopped

1. Heat 1 teaspoon oil in a Dutch oven over medium heat.
2. Add the onion, and cook 10 minutes or until tender, stirring occasionally.
3. Add chopped parsnip, water, carrot and broth; bring to a boil.
4. Reduce heat, and simmer 50 minutes or until vegetables are tender.
5. Remove from heat; let stand 5 minutes.
6. Place half of carrot mixture in a blender; process until smooth.
7. Pour pureed carrot mixture in a large bowl.
8. Repeat procedure with remaining carrot mixture.
9. Stir in salt and pepper.
10. Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat.
11. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally.
12. Drain on paper towels.
13. Sprinkle parsnip chips and chives over soup.

olive oil, yellow onions, parsnips, water, carrots, vegetable broth, salt, black pepper, parsnip, fresh chives

Taken from www.food.com/recipe/carrot-parsnip-soup-with-parsnip-chips-443196 (may not work)