Carrot and Parsnip soup
4 or so cups carrots and parsnips
1 sweet potato
1 whole yellow onion
3 cloves garlic chopped
1 box veggie stock
half cup almond milk
teaspoon dried rosemary
dash of dried thyme
salt and pepper to taste
dash of red wine vinegar
*chop onion and garlic and saute with some butter and olive oil in a heavy pot or dutch oven until translucent
*next add stock. chopped carrots , parsnips, sweet potato, rosemary and thyme to pot and bring to boil. cook veggies until tender.
*In small batches add veggies and stock to a food processor or blender and blend until smooth.(careful blending...I normally add as little stock as I can when blending to avoid splatter and getting burned)
*Add all the blended contents back to pot and add almond milk. Bring soup to a simmer for 20 minutes or so. If the soup is too thick add more veggie stock until desired thickness. salt and pepper to taste .
It can be a little sweet so I added a dash of red wine vinegar to my pot to cut the sweet a little.
Hope you like it..We did!