Healthy Harvest Parsnips And Carrots Soup Recipe

3 medium size carrots
3 medium size parsnips
6 cups vegetable broth
kosher salt and black pepper to taste
1/2 lemon, juiced
1/4 tsp marjoram or 1/4 tsp thyme

Peel and dice the carrots and parsnips, then put in a big soup pot with the vegetable broth; add salt and pepper to taste.
Turn heat to medium-high and bring to a boil, then reduce heat to low and simmer gently for 15 to 20 minutes or until vegetables are very tender.
Remove from heat and let cool slightly.
Ladle the mixture from the pot into a blender and puree until smooth. Add only enough cooking liquid as you need to make the soup a nice consistency, to your liking.
Return the puree to a soup pot, stir in the lemon juice and herbs, then put over low heat and bring back up to temperature and serve hot.
Will serve 2 to 4.