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Photo: Beatriz Da Costa Photo by: Photo: Beatriz Da Costa

Roasted Carrot and Parsnip Soup

Real Simple OCTOBER 2007

  • Yield: Makes 4 servings
  • Prep time:15 Minutes
  • Other:45 Minutes

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 345
  • Calories from fat: 47%
  • Fat: 18g
  • Saturated fat: 0g
  • Cholesterol: 0mg
  • Sodium: 1,045mg
  • Carbohydrate: 42g
  • Fiber: 8g
  • Sugars: 11g
  • Protein: 5g
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Roasted Carrot and Parsnip Soup recipe

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