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Roasted Carrot and Parsnip Soup

Roasted Carrot and Parsnip Soup
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Serves 4| Hands-On Time: | Total Time:

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 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 .

Quick Tip

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

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