Roasted Carrot Parsnip Soup Recipe

Preheat the oven to 450 degrees.

Combine the first set of ingredients thoroughly in a bowl, and place in one layer on a large cookie sheet lined with wax paper. Roast for about 45 minutes, until tender and slightly charred. Check on the onions after about 30 minutes, they might be ready to be taken out first.

Transfer the roasted mixture to a heavy wide bottom pot. Mix in all remaining ingredients, and bring to a boil. Reduce the flame to medium, and cook covered, 10 minutes. Cream the soup with an immersion blender until perfectly smooth. Adjust the texture and seasonings before serving.

Makes 8 servings