Carrot Parsnip Soup

6 servings

1 tsp olive oil 
1 small onion 
1 medium potato, chopped 
2 cups carrots, chopped 
1 cup parsnips, chopped 
1 jar Bon Sip Vegan Mushroom Turmeric Broth 
1 ½ cups half and half (for a thinner soup you may use milk) 

Chopped chives for garnish (optional)

Heat olive oil in saucepan, once glistening add vegetables and sauté for 20 minutes. Stir inBon Sip Vegan Mushroom Turmeric Broth and simmer on low for 30 minutes. Add all saucepan ingredients into a food processor or vitamix, and blend until smooth. Transfer back to saucepan, stir in cream (or milk) and reheat to a simmer - do not allow to come to a rolling boil.

*variations/substitutions substitute for milk: avocado, hemp seeds, almond milk, mct oil, coconut oil