Roasted Carrot and Parsnip Soup
Serves 4|
Hands-On Time:
|
Total Time:
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
- Heat oven to 400° F.
- 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.
- 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.
- 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.
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
.
Similar Recipes
Quick Tip
Avoid roasting pans with handles that fold down―they're difficult to grab with mitts.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
