Roasted Carrot And Parsnip Soup

• 1 pound carrots, 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 tablespoons olive oil
• Kosher salt and pepper
• 1/2 baguette, cut into 16 thin slices

1. Heat oven to 400u0b0 F.
2. 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.
3. 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.
4. 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.

carrots, parsnips, yellow onion, olive oil, kosher salt, baguette

Taken from www.myrecipes.com/recipe/roasted-carrot-parsnip-soup (may not work)