Ingredients
For 4 Serving(s)
roasted-carrot-and-parsnip-soup
- 1 lb carrots
- 1/2 lb parsnips
- 1 onion
- 5 T olive oil
- salt
- pepper
- 1/2 baguette
Roasted Carrot and Parsnip Soup Directions
- 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.