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Roasted Carrot and Parsnip Soup
Ingredients
  • 1 pound carrots, peeled and cut into ½-inch rounds
  • ½ pound parsnips, peeled and cut into ½-inch rounds
  • 1 yellow onion, quartered
  • 5 tablespoons olive oil
  • kosher salt and pepper
  • ½ baguette, cut into 16 thin slices
Steps
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