Roasted Carrot And Parsnip Soup - cooking recipe

Ingredients

1 lb carrot, peeled and cut into 1/2-inch rounds
1/2 lb parsnip, peeld and cut into 1/2-inch rounds
1 yellow onion, quartered
5 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/4 teaspoon pepper
1/2 baguette, cut into 16 thin slices
3 cups water (approximate)

Preparation

Heat oven to 400 degrees.
In a large roasting pan, combine the carrots, parsnips, onion, 3 T. oil, salt, and pepper. Spread the vegetables in an even layer and roast, stirring occasionally, until tender and golden brown, about 45 minutes.
Meanwhile, arrange 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.
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.