Roasted Carrot and Parsnip Soup Recipe

Posted by

Rate It!

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1 lb carrots, peeled and cut into 1/2-inch rounds
1/2 lb parsnips, peeled and cut into 1/2-inch rounds
1 yellow onion, quartered
5 tbsp olive oil
kosher salt and pepper
1/2 baguette , cut into 16 thin slices

Directions:

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.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1206.31 Kcal (5051 kJ)
Calories from fat	747.41 Kcal
		% Daily Value*
Total Fat	83.05g	128%
Sodium	540.63mg	23%
Potassium	2483.41mg	53%
Total Carbs	111.35g	37%
Sugars	34.01g	136%
Dietary Fiber	28.09g	112%
Protein	10.74g	21%
Vitamin C	68.6mg	114%
Vitamin A	4.5mg	151%
Iron	2.3mg	13%
Calcium	253.3mg	25%

Amount Per 100 g
Calories	135.27 Kcal (566 kJ)
Calories from fat	83.81 Kcal
		% Daily Value*
Total Fat	9.31g	128%
Sodium	60.63mg	23%
Potassium	278.49mg	53%
Total Carbs	12.49g	37%
Sugars	3.81g	136%
Dietary Fiber	3.15g	112%
Protein	1.2g	21%
Vitamin C	7.7mg	114%
Vitamin A	0.5mg	151%
Iron	0.3mg	13%
Calcium	28.4mg	25%

* 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

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Roasted Carrot and Parsnip Soup

Carrot, peeled and cut into 1/2-inch rounds and 7 more..
Perfect Roasted Chicken and Root Vegetables

Carrot, peeled and cut into thirds and 20 more..
Roasted Salmon With Root Vegetables

Carrots, peeled and chopped, Parsnips, peeled and chopped and 8 more..
Roasted Root Vegetables with Maple Glaze

Carrot, Parsnip, Cubed peeled turnip, Olive oil and 4 more..
Caramelized Vegetable and Meatball Soup

Peeled, seeded butternut squash and 13 more..
Classic Roast Turkey

Turkey, giblets removed, Rosemary, Flat-leaf parsley and 7 more..
Roasted Carrot, Parsnip, and Potato Coins

Nonstick vegetable oil spray and 8 more..
Festive Honey-Glazed Roasted Root Vegetables With Saffron

Carrots, peeled and cut into 1-inch chunks and 10 more..
Fresh Carrot And Ginger Soup

Carrots, cut in 1-inch pieces and 10 more..
Roasted Root Vegetables

Coarsely chopped carrot (about 1 1/2 lb) and 9 more..
Winter Veggie Stir-Fry

Sliced carrots, Sliced parsnips and 9 more..
Barefoot Contessa's Turkey Meatloaf

Chopped yellow onions, Olive oil, Kosher salt and 9 more..
Spinach Pie

Chopped yellow onions (2 onions), Olive oil, Kosher salt and 10 more..