Simple, nourishing, and beautiful to behold.
|1 lb||carrots (scrubbed, cut into 1/2-inch rounds)|
|1⁄2 lb||parsnips (scrubbed, cut into 1/2-inch rounds)|
|1||onion (yellow, quartered)|
|5 T||olive oil|
|1⁄2||baguette (sliced into 16 thin rounds)|
Heat oven to 400˚F.
Combine the carrots, parsnips, onion, 3 tablespoons of olive oil, 1 1/2 tsp salt, and 1/4 tsp pepper in a large bowl. Toss until thoroughly coated with oil.
Spread on a baking sheet in an even layer and roast, stirring occasionally, until tender and golden brown, about 45 minutes.
Arrange sliced baguette on a baking sheet and brush with the remaining olive oil. During the last remaining 10 minutes of roasting, put the bread in the oven and toast until crisp.
Place the roasted vegetables in a blender with 3 cups of water and blend until smooth. Add more water if necessary.
Transfer to a saucepan and heat thoroughly over medium-high heat. Divide among bowls and serve with the olive oil toast.