Ingredients

• 1 lb carrot, peeled and cut into 1/2-inch rounds
• 1/2 lb parsnip, peeld and cut into 1/2-inch rounds
• 1 yellow onion, quartered
• 5 tablespoons olive oil
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon pepper
• 1/2 baguette, cut into 16 thin slices
• 3 cups water (approximate)

Instructions

1. Heat oven to 400 degrees.

2. In a large roasting pan, combine the carrots, parsnips, onion, 3 T. oil, salt, and pepper. Spread the vegetables in an even layer and roast, stirring occasionally, until tender and golden brown, about 45 minutes.

3. Meanwhile, arrange bread slices on a baking sheet and brush with the remaining oil. During the last 10 minutes of roasting time, toast the slices until crisp.

4. Transfer the vegetables to a blender and puree with 3 cups water, adding more water if necessary, 1/4 cup at a time, until smooth.

5. Rewarm in a pot over medium-low heat, if necessary. Divide among individual bowls and serve with the olive oil toast.