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Soup for Less than $5: Roasted Carrot and Parsnip Soup

September 30, 2010

I am so proud of myself!  I made delicious soup for less than $5 last night, courtesy of my $1.50 carrots, $.50 parsnips and $1 onion from the farmer’s market.  This recipe was incredibly flavorful and very easy to put together so I would highly recommend!

Roasted Carrot and Parsnip Soup
Yields: 4 Servings

1 pound Carrot (peeled and cut into 1/2-inch rounds)
1/2 pound Parsnips (peeled and cut into 1/2-inch rounds)
1 Yellow onion (quartered)
5 tablespoon Olive oil
Kosher salt
Black pepper

1. Heat oven to 400° F.
2. In a large roasting pan, combine the carrots, parsnips, onion, 3 tablespoons of the oil, 1½ teaspoons salt, and ¼ teaspoon pepper. Spread the vegetables in an even layer and roast, stirring occasionally, until tender and golden brown, about 45 minutes.
3. Transfer the vegetables to a blender and purée with 3 cups water, adding more water if necessary, ¼ cup at a time, until smooth. Rewarm in a pot over medium-low heat, if necessary. Divide among individual bowls.

You can just see all the roasted goodness right in the bowl.  I chose to top ours with a dollop of yogurt (sour cream would work too!) for a little extra zing.  Sometimes simple ingredients make the most flavorful meals.

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