Roasted Carrot,Parsnip and Potato Soup

Page: cooking.nytimes.com/recipes/1016101-roasted-carrot-parsnip-and-potato-soup

| Course Type: Soups and Stews

(1 review)

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Recipe Review

So delicious and so easy and really healthy. I found it easier to take the vegetables from the oven and place them in a soup pot (having squeezed out the garlic cloves), pour over the stock and puree the soup using the immersion blender. For a soup that is so low in fat and so healthy, it is very rich and creamy tasting.

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