2 pounds (small) parsnips, trimmed, peeled, and cut into 2-inch pieces
1/4 cup extra-virgin olive oil
1 1/2 teaspoons kosher salt
2/3 teaspoon fresh-ground pepper
1/2 medium Spanish onion, peeled and cut into small pieces
6 baby carrot, cut into small pieces
1 bay leaf
1 1/2 quarts reduced-sodium vegetable broth
- Heat the oven to 350 degrees F. Toss the parsnips, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper together and place in a single layer in a baking pan. Roast the parsnips, shaking the pan occasionally to turn them, until tender and easily pierced with a fork -- about 60 minutes.
- Puree the parsnips and broth in a blender, until smooth.
- Heat the remaining olive oil in a large pot over medium-high heat until hot but not smoking. Add the onion, carrot, 1 teaspoon salt, and 1/8 teaspoon pepper and cook until translucent and softened -- about 5 minutes.
- Add the parsnips mixture, bay leaf, and increase the heat to medium high, and bring to a boil. Reduce the heat to medium low, partially cover the pot and simmer -- about 30 minutes. Remove the bay leaf.
- Soup may be cooled and stored refrigerated for up to 3 days or frozen for up to 1 month.