c i r k a

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


  1. Heat oven to 400deg.
  2. 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.
  3. When cooled remove skin from pepper. In batches blend vegetables with 5 cups of water until smooth.
  4. Add the chicken and cook, stirring, until it is browned, about 5 min.
  5. Return to pot and rewarm adding water if required for desired thickness.


Serves: 6       Total cook time: 50 min. - 45 min roasting +  5 min warming
Source: Real Simple Oct 2007



recipe/roastedcarrotandparsnipsoup.txt · Last modified: 2011/12/11 04:25 (external edit)