Rating: 5 stars
1 Ratings
  • 5 star values: 1
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Recipe by Real Simple October 2007

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Credit: Beatriz Da Costa

Recipe Summary test

prep:
15 mins
additional:
45 mins
total:
1 hr
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

345 calories; calories from fat 47%; fat 18g; sodium 1045mg; carbohydrates 42g; fiber 8g; sugars 11g; protein 5g.
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