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Roasted Carrot And Parsnip Soup
1 Hr
Diet Restriction
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Secret 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)
  1. Heat oven to 400 degrees.
  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. 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. 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. 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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