Roasted Carrot and Parsnip Soup

Real Simple
Roasted Carrot and Parsnip SoupRecipe
Photo: Beatriz Da Costa
Makes 4 servings


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1 pound carrots, peeled and cut into 1/2-inch rounds
1/2 pound parsnips, peeled and cut into 1/2-inch rounds
1 yellow onion, quartered
5 tablespoons olive oil
Kosher salt and pepper
1/2 baguette, cut into 16 thin slices


Prep: 15 Minutes
Other: 45 Minutes

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. 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.

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.

Created date

September 2007

Nutritional Information

Calories 345
Caloriesfromfat 47 %
Fat 18 g
Satfat 0 g
Cholesterol 0 mg
Sodium 1,045 mg
Carbohydrate 42 g
Fiber 8 g
Sugars 11 g
Protein 5 g