3 tbs butter
1 large yellow onion, chopped
4 carrots, peeled, chopped into 1/2 inch pieces
2 large parsnips, peeled, chopped into 1/2 inch pieces
1 qt gluten-free vegetable broth
4 large red potatoes, cleaned and chopped into 1/2 inch pieces
1/4 cup fresh flat leaf parsley, plus more for garnish, chopped
1 tsp dried thyme
1 cup low-fat milk
1/8 cup sweet marsala wine
Melt butter in large pot (5qt) over medium heat. Add onions and saute until golden, about 10 minutes. Add carrots and parsnips, cook for 10 more minutes, stirring occasionally. Add broth, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, about 25 to 30 minutes.
Puree half of the soup in a blender or food processor. Add puree back into soup and stir in milk and marsala wine. Bring soup to a simmer until heated through. Season with salt and pepper. Ladle into bowls and garnish with flat leaf parsley.