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Carrots and parsnips lend their complementary, slightly sweet flavors to this easy, tasty soup. You will enjoy it gracing your Yom Tov table. Freezes well, too.
1 teaspoon walnut oil
2 medium onions, chopped
5 medium parsnips, coarsely chopped
4 large carrots, coarsely chopped
3 cups water
2 cups Manischewitz Chicken Broth or 2 cups water with 1 tablespoon chicken soup powder (parve)
salt, to taste
pepper, to taste
a pinch of cayenne
a pinch of ginger
2 tablespoons or more walnut oil
1 parsnip
1 carrot
fresh chives (optional)
Heat oil in a 5-liter pot over medium heat. Add the onion and cook for 10 minutes or until tender, stirring occasionally.
Add chopped parsnips, carrots, water, and chicken soup or substitution, and bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender.
Remove from heat; let stand five minutes. Carefully puree hot soup with an immersion blender until smooth. Add all seasonings. Taste and adjust if necessary.
Heat oil in a small frying pan.
With a vegetable peeler, peel off round slices of parsnip and carrot. Add slices to frying pan and fry for two to three minutes or until lightly browned and crisp, turning occasionally. Drain on paper towels.
Sprinkle chips over soup. Add chopped chives if desired.
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