Roasted Carrot and Parsnip Soup
60 mins (prep 15, cooking 45)
8 ingredients
4 servings
I recently read an article which claimed that roasting the vegetables before cooking in soup gives a wonderful depth of flavor quickly and easily. This particular recipe happens to combine two of my favorite vegetables, and the roasting enhances their natural sweetness, while mellowing it a bit. From Real Simple Magazine October 2007.

Categories:  <-60-mins , low-sat.-fat , christmas , soups-&-stews , thanksgiving , low-in... , time-to-make , holiday , low-cholesterol , hanukkah , low-calorie , easter , easy , healthy , carrots , vegetable , healthy-2 ,
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Serving Size (368.6 g)
Servings 4
Amount per Serving
Calories 246.56 Calories from Fat 169.29
% Daily Value *
Total Fat 18.81g 115.76%
Saturated Fat 2.61g 52.18%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 973.66mg 162.28%
Total Carbohydrate 19.76g 26.34%
Dietary Fiber 6.15 g 98.36%
Sugars 8.12 g %
Protein 1.44g 11.51%
Vitamin A 15637.86IU% Vitamin C 12.65mg%
Calcium 63.56mg% Iron 1.5mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4