Recipe by JackieOhNo!
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.
Top Review by Lalaloula
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!
- 1 lb carrot, peeled and cut into 1/2-inch rounds
- 1⁄2 lb parsnip, peeld and cut into 1/2-inch rounds
- 1 yellow onion, quartered
- 5 tablespoons olive oil
- 1 1⁄2 teaspoons kosher salt
- 1⁄4 teaspoon pepper
- 1⁄2 baguette, cut into 16 thin slices
- 3 cups water (approximate)
Directions See How It's Made
- Heat oven to 400 degrees.
- 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.
- 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.
- 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.
- Rewarm in a pot over medium-low heat, if necessary. Divide among individual bowls and serve with the olive oil toast.