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    You are in: Home / Recipes / Roasted Carrot and Parsnip Soup Recipe
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    Roasted Carrot and Parsnip Soup

    Roasted Carrot and Parsnip Soup. Photo by Lalaloula

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    JackieOhNo!'s Note:

    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


    1. 1
      Heat oven to 400 degrees.
    2. 2
      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. 3
      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. 4
      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. 5
      Rewarm in a pot over medium-low heat, if necessary. Divide among individual bowls and serve with the olive oil toast.

    Ratings & Reviews:

    • on October 15, 2009


      Super creamy, super easy and super YUMMY!!! :) What more could you want from a soup?! This is such a great dish as it is quick to prepare and still tastes like something special. It has a natural sweetness, which is complemented well by the onion, salt and pepper. I added some dried chili flakes to my bowl and really liked the hot touch. I used only 2 ts oil for the veggies, which worked out well for me. Due to dietary reasons I left out the bread, but Im sure it would have made a lovely addition. THANKS SO MUCH for sharing this keeper of a recipe with us, Jackie!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 09, 2013


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    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

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