Roasted Carrot and Parsnip Soup

Name: Roasted Carrot and Parsnip Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 pound of carrots – peeled and cut into 1 inch slices; 1 pound of parsnips – peeled and cut into 1 inch slices; 1 medium yellow onion – peeled and cut into 1 inch chunks – I used half a large onion.; 3 cloves of garlic – unpeeled; 2 Tbs olive oil; 8 twists of black pepper; 4 cups of vegetable stock

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Prep Time: 15 minutes

Cook Time: 40 minutes

Total: 55 minutes

Servings: 2

Author : Geraldine

Ingredients

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1 pound of carrots – peeled and cut into 1 inch slices1 pound of parsnips – peeled and cut into 1 inch slices1 medium yellow onion – peeled and cut into 1 inch chunks – I used half a large onion.3 cloves of garlic – unpeeled2 Tbs olive oil8 twists of black pepper4 cups of vegetable stock

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Instructions

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Step 1

Preheat oven to 375 degrees.

Step 2

Toss chopped carrots, parsnips, onion and garlic (garlic should be unpeeled so it won’t burn) with 2 tbs of olive oil and black pepper. Toss to combine and spread out on a baking sheet and put in the oven.

Step 3

Veggies will roast for 40 minutes but give them a stir every 10 to 15 minutes so they don’t burn. You want them caramelized – not burnt.

Step 4

Meanwhile, heat 4 cups of stock in a stock pot.

Step 5

When vegetables are done, squeeze garlic from its peel and add back to the veggies. Discard peel.

Step 6

Add vegetables to stock – scrape the pan to get every last bit of veggies.

Step 7

Puree vegetables and stock in a blender a bit at a time. Only fill the blender about 1/3 full and remove the little cap (blender lid insert) and cover with a kitchen towel. If you fill it up more than half and leave the little cap on – you’ll have a blender soup explosion – not fun at all!

Step 8

Pour soup into bowls and serve – serves 2 to 4 depending on size of bowl/cup.