Appetizers / Soups / Salads

Roasted Carrot and Parsnip Soup takes several minutes to prepare.

Roasted Carrot and Parsnip Soup takes 30 minutes to cook.

Roasted Carrot and Parsnip Soup makes 13 servings.

The ingredients for Roasted Carrot and Parsnip Soup are:

1 1/2lb Carrots
1lb Parsnips
*chicken bouillion (4 cube)
2/3c Mori-Nu Silken Lite Tofu Firm
1T Ginger Root
8c hot water

Here is how you make Roasted Carrot and Parsnip Soup:

Preheat oven to 425 degrees. Coat cookie sheet with non-stick spray, and spread carrots and parsnips evenly. Cook for 10min, stir, then cook for an additional 10 min or until carrots are tender. Place water and bouillion in a pan and bring to a boil. Throw carrots, parsnips, tofu, and ginger in a blender (you may have to do in batches) and blend. Slowly add water and bouillion until you have desired consistency. Serve hot, add greek yogurt if desired.Makes 13 1-cup servingsServing Size:?13 1cup servings

The nutritional information for Roasted Carrot and Parsnip Soup is:

• Servings Per Recipe: 13
• Amount Per Serving
• Calories: 53.1

• Total Fat: 0.4 g
• Cholesterol: 0.0 mg
• Sodium: 330.5 mg
• Total Carbs: 11.6 g
• Dietary Fiber: 2.7 g
• Protein: 1.7 g

The dietary needs meet for Roasted Carrot and Parsnip Soup is Gluten Free