[Aarone]

Roasted Carrot and Parsnip Soup

Ingredients
1 lb. carrots (cut into rounds)
1 lb. parsnips (cut into rounds)
1 med. onion (quartered)
garlic, chopped
Olive Oil (2 Tbps. approx)
salt & pepper (pinch each)
Rosemary, crushed*
Sage, crushed*
Thyme, crushed*
Four cups water or broth (I use vegetable broth so you can have the benefit of a "veggie friendly" recipe, or replace w/chicken broth if you wish. Even water or a vegetable juice would suffice).

*or use Mrs. Bell's seasoning


Directions
Cut vegetables into rounds, combine in a large bowl with garlic, oil and seasonings. Toss until veggies are lightly coated with oil.

Spread into roasting pan - make sure that the veggies are spread evenly and not packed on top of each other (otherwise they will steam instead of roasting).

Roast for approx. 45 minutes at 425 degrees, turning vegetables over once. Remove from oven and allow to cool. After cooling, puree veggies in a blender/processor (yes, at this point it will look like baby food).

Put cooled puree into a soup pan, and slowly warm up while thinning w/broth or water/juice. Thin out to prefered consistency - you can leave the soup thick, like a pea soup, or thin into a broth. Any toasted breads (garlic bread, bruschettas, etc.) accompany this soup extremely well. For wine, serve with Pinot Noir, or a Rioja (Spanish).

Variations:

Really any roasted root vegetable can be added in to the mix. Potatoes will work well, but should not provide for more than a 3rd of the total amount of vegetable, and they will require a bit more attention during the conversion from puree to soup (or you'll end up with something like soupy mashed potatoes). Although not a root, Asparagus and Broccoli also bring a nice touch (and taste excellent in their own right when roasted).

Of course, if you're feeling extravagant, you could use milk or light cream when converting the puree into soup. I've tended to make it with broth, but that's a personally driven choice.

For an "asian fusion" variation, the soup lends nicely to seasoning with curries, chilis and cumin (though this removes the "thanksgiving" flavors of the sage and thyme). If your'e trying this variety, serve with a sticky white rice and an Alsatian white! You could also serve it with Pinot Grigio, but why do that when you can drink a wine from Alsace?