Carrot and Parsnip Soup
★★★★★ 1 vote5
1 largeonion chopped
2 mediumpotatoes chopped ,i like the yukon gold
5 cchicken or vegetable broth
1 chalf and half cream
3 Tbspfresh squeezed lemon juice
4or 5basil leaves finely cut in strips
How to Make Carrot and Parsnip Soup
- In a large pot combine the onions, carrots, potatoes , parsnip,and water and cook until vegetables are very soft add broth and cook for another 5 minutes.
- Using an immersion blender puree the vegetables..or puree in blender and return to pot..stir in cream and more broth depending on how thick you like your soup...serve .sprinkle with a little basil strips.
- I usually make a double batch to freeze and then I leave out the cream and only add the cream to the soup when serving as creamy soups do not freeze too well.