Amy Riolo: Hi, I am Chef Amy Riolo with Harris Teeter. Today we are making Carrot, Parsnip and Sweet Potato Soup.

To begin we'll need, olive oil, onions, carrots, parsnips, low salt vegetable stock, sweet potatoes, fresh parsley, fresh thyme, non-fat yogurt drained in a colander over a bowl.

I have preheated my pan over medium high heat. I am going to add a tablespoon of olive oil. And then I am just going to swirl my pan so that that coats the bottom. And then I'm going to go ahead and add my onions and get them all covered in olive oil. Then we'll let them saut for about five minutes over medium heat and then we will come back and add in our carrots and parsnips.

So now the onions are finished sauting. You could see how they've got that nice beautiful golden color and I am going to go ahead and add in our carrots. These are the rest of our aromatic recipe, and parsnips. And now we are going to let all three of these saut together for about ten minutes, when we come back we are going to add in the rest of our ingredients.

So now our parsnips and our carrots have finished browning along with our onions. This is the perfect stage when we want to go ahead and add in our sweet potatoes. Then I am going to add in about 28 ounces of vegetable stock. Then you could use water if you wanted. But I am going to make sure and use a low sodium salt. The low sodium is wonderful because then we can control the amount of sodium that we are eating.

So now that we have got all of our vegetables in, I am going to go ahead and turn my heat up to high; bring this up to a boil and we'll add in just the chopped thyme that I already have and also the parsley.

So now that our soup has come to a boil, going to go ahead and turn the heat down to medium low. Let it simmer, we'll cover it and when we come back we can put it in our food processor and pure it.

Now our Carrot, Parsnip and Sweet Potato Soup has finished cooking. Now what I am going to do is take about half of this soup and transfer it over here into my food processor. You could do to whole thing if you wanted a really creamy, velvety soup. But I kind of like half and half because then you get a little bit of a creamy texture. But at the same time you still have whole chunks in your soup and you can tell what's in it.

Because we just put the hot soup in and we're noticing, we are getting a lot of steam coming out we always want to make sure and remove this centerpiece when we process our soup and that way it won't cause the lid to burst off. So now we can pause On and Off.

Now I am just going to turn the processor to On. So we can see now the smooth and creamy base that we have for this soup. And you can imagine serving it like this, it would be great. So I am going to go ahead and just spoon this right down into my soup pot.

Then I am just going to stir everything together and then I am going to go ahead and transfer back to my spoon. You remember we had the yogurt which we were straining over a colander. So I am going to go ahead and stir that right in. You can see how this soup just really turns color and becomes a very rich golden hue. That's exactly what we want and there you have our Carrot, Parsnip and Sweet Potato Soup. Enjoy.