Ingredients
-
1
-
1/2
-
1
-
5
-
1 1/2
-
1/4
-
1/2
-
3
-
-
-
-
-
-
-
Directions
Roasted Carrot and Parsnip Soup,I recently read an article which claimed that roasting the vegetables before cooking in soup gives a wonderful depth of flavor quickly and easily. This particular recipe happens to combine two of my favorite vegetables, and the roasting enhances their natural sweetness, while mellowing it a bit. From Real Simple Magazine October 2007.,This is really good and so simple!! A little bit sweet with a little kick as well. used some homemade chicken stock instead of water. This soup would be really nice with some milk or cream in it as well.,The flavors are amazing – roasting the carrots and parsnips really brings out the flavors. We left the soup a little chunky and loved that texture too. Simple but special.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Heat Oven to 400 Degrees. |
|
2
Done
|
in a Large Roasting Pan, Combine the Carrots, Parsnips, Onion, 3 T. Oil, Salt, and Pepper. Spread the Vegetables in an Even Layer and Roast, Stirring Occasionally, Until Tender and Golden Brown, About 45 Minutes. |
|
3
Done
|
Meanwhile, Arrange 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
Done
|
Transfer the Vegetables to a Blender and Puree With 3 Cups Water, Adding More Water If Necessary, 1/4 Cup at a Time, Until Smooth. |
|
5
Done
|
Rewarm in a Pot Over Medium-Low Heat, If Necessary. Divide Among Individual Bowls and Serve With the Olive Oil Toast. |
