Roasted Carrot and Parsnip Soup

Name: Roasted Carrot and Parsnip Soup
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 1 baguette, cut into 16 thin slices; 454 grams carrots, peeled and cut into 1/2-inch rounds; 4 servings Kosher salt and pepper; 5 Tbsps olive oil; 227 grams parsnips, peeled and cut into 1/2-inch rounds; 1 yellow onion, quartered

Roasted Carrot and Parsnip Soup might be just the soup you are searching for. One serving contains 339 calories, 5g of protein, and 19g of fat. This recipe serves 4. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes approximately 15 minutes. Head to the store and pick up baguette, carrots, parsnips, and a few other things to make it today. It will be a hit at your Autumn event. It is a good option if you're following a vegan diet.

Instructions

Heat oven to 400 F. In a large roasting pan, combine the carrots, parsnips, onion, 3 tablespoons of the oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.

Ingredients you will need

Parsnip

Carrot

Pepper

Onion

Salt

Cooking Oil

Equipment you will use

Roasting Pan

Oven

Spread the vegetables in an even layer and roast, stirring occasionally, until tender and golden brown, about 45 minutes. Meanwhile, arrange the 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.

Ingredients you will need

Vegetable

Spread

Bread

Toast

Cooking Oil

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Vegetable

Olive Oil