So, here's my recipe for carrot and parsnip slow-cooked soup - all the cooking liquor stays in the soup, so you don't lose any of the goodness, and it's a lovely combination of earthy parsnips, sweet carrots and a garlic kick. Yum! Here's how to make enough to feed four - it's pretty low fat, so we had ours with chunky granary bread.
Roasted Carrot and Parsnip Soup|You can make this soup and refrigerate it up to 3 days in advance. To freeze it: Cool the soup to room temperature and divide among freezer containers or bags (figure on 2 cups per serving). Freeze for up to 3 months. Make the olive oil toast just before serving. Try these other recipes with roasted carrots:
Duo of Roasted Carrot and Parsnip Soup Shooters – a step-by-step photo recipe tutorial to making this simple and wonderfully spiced, creamy soup duo which would be great as an elegant first course appetizer for a dinner party, or just on a cold day. Curried roasted carrot soup and gingered roasted parsnip soup with warm Indian flavors.