Recipe: Smooth & Creamy Root Vegetable Soup

They go together like....carrots & parsnips?  This perfect pairing is packed with earthy fall flavors and healthy antioxidants - plus it's super simple and simply delicious! With just a few simple ingredients, you can make a creamy and tasty fall soup that goes great on the side with a fall veggie salad or sandwich.

Smooth & Creamy Root Vegetable Soup
(Serves 2-4.)

(Image courtesy of tiramisustudio at FreeDigitalPhotos.net.)

Ingredients:

3 medium size carrots
3 medium size parsnips
6 cups vegetable broth
kosher salt and black pepper to taste
1/2 lemon, juiced
1/4 tsp marjoram or 1/4 tsp thyme

Directions:

• Peel and dice the carrots and parsnips, then put in a big soup pot with the vegetable broth; add salt and pepper to taste.
• Turn heat to medium-high and bring to a boil, then reduce heat to low and simmer gently for 15 to 20 minutes or until vegetables are very tender.
• Remove from heat and let cool slightly.
• Ladle the mixture from the pot into a blender and puree until smooth. Add only enough cooking liquid as you need to make the soup a nice consistency, to your liking. Return the puree to a soup pot, stir in the lemon juice and herbs, then put over low heat and bring back up to temperature and serve hot.