Roasted Carrot,Parsnip and Potato Soup
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Source URL: cooking.nytimes.com
Course: Soups and Stews
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1 reviews,
average rating 5.0 / 5
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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.