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."
photo by Lalaloula
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 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
- 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.
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Reviews
-
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! -
This is really good and so simple!! A little bit sweet with a little kick as well. I 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.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
