This soup is a low in calories and highly nutritious containing both carrots and parsnips.  Carrots are one  of the most nutritious foods containing excellent sources of Vitamin A and Carotenes.  Carrots are known to detoxify the liver and provide anti-oxidants that are powerful in healing disease in the body.  Parsnip is a root vegetable similar to carrots but are paler and have a stronger flavor.  They are actually richer in vitamins and minerals than carrots.

Ingredients:
Servings 6

2 lb. Carrots, peeled and diced
1 lb. Turnips, peeled and diced
1 Large White Onion, chopped
5-6 Cups Chicken Broth, Low Sodium
2 tbsp Olive Oil (plus more for garnish)
Kosher Salt
Sea Salt
Freshly Ground Pepper
Parsley, for garnish

Directions:

1.     Heat 2 tablespoons of olive oil in a large stockpot over medium low heat.  Add chopped onions.  Sweat the onion.  Do not let them brown.  Saute about 3 minutes until translucent.

Saute Onions

2.    Add Carrots and Turnips.  Sweat the vegetables for 5 minutes. Do not brown.

Carrots and Turnips

3.    Add chicken broth.  (Start off with 5 cups).  Simmer until vegetables are tender, about 15 to 20 minutes.  Remove from heat and puree with an immersion blender or, in batches, in a blender.  Add more chicken broth if too thick.  Season, to taste, with salt and pepper.

Puree Vegetables

4.    Place in bowls.  Garnish with parsley, a drizzle of olive oil and sea salt. Serve.