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Ingredients
6 servings
1 poundCarrots
diced
1 poundParsnips
diced
1yellow onion
medium sized, chopped
3 tablespoonsunsalted butter
2 tablespoonskosher salt
½ teaspoonblack pepper
½ teaspoonground turmeric
¼ teaspoonground ginger
1bay leaf
½ teaspoongarlic powder
4 cupslow-sodium vegetable broth
3 cupswater
1bouquet garni herbs
fresh, I used parsley, tarragon, and thyme
⅔ cupswhole milk
Instructions
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