In a sauté pan, heat olive oil over medium-high heat. Sauté onions in the oil for 5 minutes or until onions are soft and translucent.

Add carrots, parsnips and garlic, and cook 5 more minutes, stirring frequently.

Add chicken broth, and cook covered for 15 minutes or until the vegetables are soft.

Puree the mixture with an immersion blender, or let cool and puree in a blender. Serve warm.