Carrot-Parsnip Soup w/ Winter Root Vegetable chips

With the cold weather coming I think it's time to share some recipes with some winter root vegetables.

On a cold day I always love to make some soup for the family. This recipe is delicious and so simple to make. Enjoy!!! 

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• Carrot-Parsnip Soup w/ Winter Root Vegetable chips
• Serves:6
• Ingredients:

• 2 tablespoons olive oil, divided
• 2 1/2 cups chopped yellow onion
• 3 cups coarsely chopped parsnip (about 1 pound)
• 3 cups water
• 2 1/2 cups coarsely chopped carrot (about 1 pound)
• 28 ounces chicken broth
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup (1/8-inch-thick) slices parsnip, carrots & beets
• Garnish:
• Microgreens 
• Balsamic reduction
• 
  
• Directions:

1. Heat 1 teaspoon oil in a Dutch oven over medium heat. Add the onion, and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, water, carrot, and broth; bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender. Remove from heat; let stand 5 minutes.
2. Place half of carrot mixture in a blender; process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with remaining carrot mixture. Stir in salt and pepper.
3. Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Sprinkle root vegetable chips and microgreens and drizzle balsamic reduction over soup.
4.