NYT Cooking: This is a creamy, comforting winter soup that is incredibly simple to make. All you need to do is blend together broth and roasted vegetables and heat through. You can make the soup with other roasted vegetables as well, but I love the sweet combination of the carrots and parsnips. If you’ve got roasted vegetables on hand, you’ll need about 4 cups.
Roasted Carrot and Parsnip Soup|You can make this soup and refrigerate it up to 3 days in advance. To freeze it: Cool the soup to room temperature and divide among freezer containers or bags (figure on 2 cups per serving). Freeze for up to 3 months. Make the olive oil toast just before serving. Try these other recipes with roasted carrots:
Duo of Roasted Carrot and Parsnip Soup Shooters – a step-by-step photo recipe tutorial to making this simple and wonderfully spiced, creamy soup duo which would be great as an elegant first course appetizer for a dinner party, or just on a cold day. Curried roasted carrot soup and gingered roasted parsnip soup with warm Indian flavors.
So, here's my recipe for carrot and parsnip slow-cooked soup - all the cooking liquor stays in the soup, so you don't lose any of the goodness, and it's a lovely combination of earthy parsnips, sweet carrots and a garlic kick. Yum! Here's how to make enough to feed four - it's pretty low fat, so we had ours with chunky granary bread.