Ingredients

• 2 tablespoons butter
• 2 onions, chopped
• 2 carrots, shredded
• 2 sweet potatoes or rutabagas or other root vegetables of your choice, peeled and cubed
• 3 cups water
• 1 teaspoon salt
• 1 tablespoon parsley
• 1/2 teaspoon thyme
• 1 bay leaf
• 2 cups whole milk
• salt and pepper to taste

Directions

1. In a large pot over medium heat, melt the butter and saute the onions for 5 to 10 minutes, or until tender. Add the carrots, sweet potatoes (or other root veggies), water, salt, parsley, thyme and bay leaf.
2. Reduce heat to low and simmer for 30-45 minutes, stirring occasionally. Remove the bay leaf.
3. Puree the soup in a blender or food processor in small batches and return to the pot. Stir in the milk, mixing well, and season with salt and pepper to taste.