3 carrots, chopped
2 to 3 parsnips, chopped
1 (16-ounce) carton vegan broth
herbs and spices of choice, to taste
salt, to taste
pepper, to taste
1. Throw the carrots and parsnips into a pot with the broth. Cook over medium-high heat until tender. Remove from heat. (You can add any spice or herb that you would like to this soup, almost anything would go with it, but I wanted to keep it very simple.)
2. Puree the veggies (I used an immersion blender), being very careful not to burn yourself.
3. Season with salt and pepper.
Source of recipe: I wrote this recipe.