Roasted Carrot and Parsnip Soup Recipe

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Ingredients:

Serving

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 tbsp olive oil
1 1/2 tsp kosher salt
1/4 tsp pepper
1/2 baguette , cut into 16 thin slices
3 cups water ( approximate)

Directions:

Heat oven to 400 degrees.
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.
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.
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

Per Serving Per 100 g

Amount Per 1 Serving
Calories	301.94 Kcal (1264 kJ)
Calories from fat	186.89 Kcal
		% Daily Value*
Total Fat	20.77g	32%
Sodium	933.74mg	39%
Potassium	622.76mg	13%
Total Carbs	27.93g	9%
Sugars	8.5g	34%
Dietary Fiber	7.06g	28%
Protein	2.7g	5%
Vitamin C	17.1mg	29%
Vitamin A	1.1mg	38%
Iron	0.6mg	3%
Calcium	81.7mg	8%

Amount Per 100 g
Calories	74.98 Kcal (314 kJ)
Calories from fat	46.41 Kcal
		% Daily Value*
Total Fat	5.16g	32%
Sodium	231.88mg	39%
Potassium	154.66mg	13%
Total Carbs	6.94g	9%
Sugars	2.11g	34%
Dietary Fiber	1.75g	28%
Protein	0.67g	5%
Vitamin C	4.3mg	29%
Vitamin A	0.3mg	38%
Iron	0.1mg	3%
Calcium	20.3mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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