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
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.
Reduce heat to low and simmer for 30-45 minutes, stirring occasionally. Remove the bay leaf.
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.