Carrot and Parsnip Soup

In a large pot over high heat, add olive oil. When pan and oil are hot, turn heat down to medium and add onions and celery. Cook until onions are translucent.

Add carrots and parsnip along with vegetable broth. Bring to a boil, cover and cook for about 20 minutes or until the vegetables are soft.

Add paprika, garlic powder, chili powder, salt and pepper. Using an immersion hand blender or a counter-top blender, puree the veggies. It is not necessary remove the rest of the liquid from pot to puree the veggies.

Taste and add any extra seasonings, if necessary. Serve topped with fresh chives.