1/2 Photos of 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.
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Units: US | Metric
- 1Heat oven to 400 degrees.
- 2In 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.
- 3Meanwhile, 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.
- 4Transfer the vegetables to a blender and puree with 3 cups water, adding more water if necessary, 1/4 cup at a time, until smooth.
- 5Rewarm in a pot over medium-low heat, if necessary. Divide among individual bowls and serve with the olive oil toast.
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Nutritional Facts for Roasted Carrot and Parsnip Soup
Serving Size: 1 (523 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 619.6
- Calories from Fat 177
- Total Fat 19.6 g
- Saturated Fat 3.0 g
- Cholesterol 0.0 mg
- Sodium 1401.4 mg
- Total Carbohydrate 96.0 g
- Dietary Fiber 9.5 g
- Sugars 12.5 g
- Protein 17.1 g