Beet and Sweet Potato Soup

In a large pot over high heat, add olive oil. When the pan and the oil are hot, turn the heat down to medium and add the onions. Cook until browned. Add the beets, sweet potatoes and carrots along with the vegetable broth.

Bring it to a boil, cover and cook for about 30 minutes or until the vegetables are soft. Add the paprika, garlic powder, chili powder, salt and pepper. Using an immersion hand blender or a counter-top blender puree the mixture. Taste and add any extra seasonings, if necessary. Serve topped with fresh parsley.