Roasted Carrot-Parsnip Soup

• 1 tablespoon vegetable oil or unsalted butter
• 1 pound carrots, peeled and cut into chunks
• 2 small parsnips, peeled and cut into chunks
• 1/2 yellow onion, coarsely chopped
• 3 cloves garlic
• 5 cups chicken stock (page 91) or water
• Salt
• 1/2 cup cream or whole milk (optional)
• Chopped fresh chervil, parsley, or chives, for garnish

1. Put the butter or oil in the slow cooker.
2. Add the carrots, parsnips, onion, and garlic and cook on low for about 1 hour, or until the vegetables begin to brown.
3. (The slight caramelization of the vegetables adds an extra flavor dimension to this soup, but you can leave this step out if youre pressed for time: omit the butter or oil and add the vegetables and water to the slow cooker all at once.)
4. Pour in the water and cook on low for 4 hours, until the vegetables are very tender.
5. Using a handheld blender, puree the vegetables in the slow cooker.
6. Season with salt and add the cream, if using.
7. Serve at once, garnished with chervil, parsley, or chives, or a combination of all three.

vegetable oil, carrots, parsnips, yellow onion, garlic, chicken, salt, cream, fresh chervil

Taken from www.epicurious.com/recipes/food/views/roasted-carrot-parsnip-soup-380242 (may not work)