====== Roasted Carrot and Parsnip Soup ======

  *1 1/2 lb carrots - peeled and cut into 1/2" rounds
  *3/4 lb parsnips - peeled and cut into 1/2" rounds
  *1 large onion - quartered
  *1 red bell pepper - cored and cut into quarters
  *3 Tbsp olive oil
  *1 1/2 tsp kosher salt
  *1/4 tsp pepper
  
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  - Heat oven to 400deg.
  - In large roasting pan combine vegetables and olive oil, salt, and pepper. Spread in even layer and roast, stirring occasionally, until tender and golden brown, about 45 min.
  - When cooled remove skin from pepper. In batches blend vegetables with 5 cups of water until smooth.
  - Add the chicken and cook, stirring, until it is browned, about 5 min.
  - Return to pot and rewarm adding water if required for desired thickness.

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  Serves: 6       Total cook time: 50 min. - 45 min roasting +  5 min warming
  Source: Real Simple Oct 2007
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{{tag>food vegetarian soup}}