Carrot, Sweet Potato and Parsnip Soup

By á-1720

CJN clipping

Ingredients

• 2 tsp. vegetable oil
• 1 tsp crushed garlic
• 1 cup chopped onions (1 lg)
• 3 1/2 cups chicken or vegetable stock
• 1 small potato, peeled and chopped
• 3/4 cup chopped carrots (1 lg)
• 3/4 cup chopped peeled sweet potato (1 small)
• 1/2 cup chopped peeled parsnip (1)
• 2 tbsp chopped fresh dill (Toppit cubes)
• salt and pepper

Preparation

Step 1

In a nonstick saucepan, heat oil; saute garlic and onion for approx 5 min or until softened.

Add stock, potato, carrots, sweet potato and parsnip. Reduce heat; cover and simmer for 30 to 40 min or until vegetables are tender.

Puree in a food processor (or with immersion blender) until creamy and smooth. Stir in dill.

DOUBLE RECIPE!!