This recipe makes 4-6 servings
3 onions sliced thin
4 tbsp olive oil
4 parsnips (approximately) peeled and sliced into .25” rounds
4 cups chicken broth
2-3 tbsp minced fresh ginger In a saucepan
Cook the onion in oil and/or butter over moderately low heat, stirring occasionally, until it’s softened but not browned. Add carrots and parsnips and broth and simmer mixture covered until carrots and parsnips are softened. About 30 minutes. Put mixture in in a blender and puree in batches until smooth – add some ginger with each batch in blender. Strain puree into a large bowl.
Garnish with fresh parsley or yogurt drizzle.