Roasted Carrot and Parsnip Soup

Roasted Carrot and Parsnip Soup
Beatriz da Costa

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Serves 4
preparation
15
minutes
cooking
60
minutes
other
0
minutes

Ingredients

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

Directions

  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.
Sara Quessenberry
September 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 47 %
  • Fat 18 g
  • Sat Fat 0 g
  • Cholesterol 0 mg
  • Carbohydrate 42 g
  • Fiber 8 g
  • Sugar 11 g
  • Protein 5 g
What does this mean? See Nutrition 101.

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