Roasted Carrot and Parsnip Soup

Photo by Beatriz da Costa
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 345 calories
    • Calories 47 calories from fat
    • Fat 18 g
    • Sat Fat 0 g
    • Cholesterol 0 mg
    • Protein 5 g
    • Carbohydrate 42 g
    • Sugar 11 g
    • Fiber 8 g


  1. Check 1 pound carrots, peeled and cut into 1/2-inch rounds
  2. Check 1/2 pound parsnips, peeled and cut into 1/2-inch rounds
  3. Check 1 yellow onion, quartered
  4. Check 5 tablespoons olive oil
  5. Check kosher salt and pepper
  6. Check 1/2 baguette, cut into 16 thin slices


  1. Heat oven to 400° F.
  2. In a large roasting pan, combine the carrots, parsnips, onion, 3 tablespoons of the oil, 1½ teaspoons salt, and ¼ teaspoon pepper. Spread the vegetables in an even layer and roast, stirring occasionally, until tender and golden brown, about 45 minutes.
  3. Meanwhile, arrange the bread slices on a baking sheet and brush with the remaining oil. During the last 10 minutes of roasting time, toast the slices until crisp.
  4. Transfer the vegetables to a blender and purée with 3 cups water, adding more water if necessary, ¼ cup at a time, until smooth. Rewarm in a pot over medium-low heat, if necessary. Divide among individual bowls and serve with the olive oil toast.