Roasted Carrot and Parsnip Soup

Roasted Carrot and Parsnip SoupBeatriz da Costa
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Serves 4| Hands-On Time: 15m | Total Time: 1hr 00m

Ingredients

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.
By Sara Quessenberry,  October 2007

Nutritional Information

  • Per Serving
  • Calories 345Calories From Fat 47%
  • Fat  18g
  • Sat Fat  0g
  • Cholesterol  0mg
  • Carbohydrate  42g
  • Fiber  8g
  • Sugar  11g
  • Protein  5g
What does this mean? See Nutrition 101.

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Carrots
Avoid roasting pans with handles that fold down―they're difficult to grab with mitts.

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