Carrot and Parsnip Puree

*serves 3
Ingredients:

4 or 5 large carrots chopped
3 large parsnips chopped
1/2 white or yellow onion roughly chopped
2 cloves garlic roughly diced
Olive oil/butter
Chicken broth
Salt and Pepper

Instructions:

Heat olive oil in a wide pot - one that all the veggies can spread out in-  and throw in the onions, just for a minute, add some salt.

Add rest of vegetables and garlic into the pan and cook for another minute or two.  Then, add the chicken broth until it halfway covers the veggies.

Bring broth to a simmer and cover the pot and let everything cook for about 30 minutes.  Then puree with immersion blender until very smooth.  Add more salt and pepper if you want. Serve!