Ingredients for Roasted Carrot And Parsnip Soup
- Carrot
- Parsnip
- Yellow Onion
- Olive Oil
- Kosher Salt
- 1/2 teaspoon black pepper
- Baguette
- 3 cups vegetable broth or water (more as needed)
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How to Make Roasted Carrot And Parsnip Soup
- Preheat oven to 400°F (200°C).
- Peel and chop 1 lb carrots into 1-inch pieces. Peel and chop 1 lb parsnips into 1-inch pieces. Chop 1 medium onion into 1/2 inch pieces.
- In a large roasting pan, combine the carrots, parsnips, and onion with 3 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Spread the vegetables in a single layer and roast, stirring occasionally, until tender and golden brown (about 45 minutes).
- While vegetables roast, arrange 4 slices of your favorite bread on a baking sheet. Brush both sides with 1 tablespoon olive oil.
- During the last 10 minutes of roasting, toast the bread slices until golden brown and crispy.
- Transfer the roasted vegetables to a blender. Add 3 cups of vegetable broth or water and blend until completely smooth. Add more broth/water, 1/4 cup at a time, if needed to reach desired consistency.
- If desired, return the soup to a pot on medium-low heat and gently reheat.
- Ladle soup into bowls and serve immediately with the olive oil toast.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
50g
Fat
15g
Carbs
32g
