Roasted Carrot And Parsnip Soup

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.