1 Tablespoon Extra virgin olive oil
1 pound Fresh parsnips
1 pound Fresh carrots
2 1/2 cups Chopped yellow onion
1/2 teaspoon Kosher salt
1/4 teaspoon Freshly ground black pepper
1 pinch Cayenne pepper
2 Tablespoons Chopped fresh chives for garnish

1. Wash and peel the parsnips and carrots; chop into ½-inch dice.

2. Heat 1 teaspoon oil in a Dutch oven over medium heat. Add the onion, and cook 8 minutes or until tender, stirring occasionally. Add chopped parsnips, carrots, and broth; bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender. Remove from heat.

3. With an immersion blender, puree the mixture until smooth. (alternately, puree the soup in batches in a blender or food processor). Season with salt and pepper to taste. Ladle into bowls and sprinkle with chives to serve.

Note: Try adding a pinch of cumin or curry if you like a spicier blend.

Adapted from Cooking Light, December 2004