Roasted Carrot-Parsnip Soup

1. 1

   Put the butter or oil in the slow cooker.

2. 2

   Add the carrots, parsnips, onion, and garlic and cook on low for about 1 hour, or until the vegetables begin to brown.

3. 3

   (The slight caramelization of the vegetables adds an extra flavor dimension to this soup, but you can leave this step out if youre pressed for time: omit the butter or oil and add the vegetables and water to the slow cooker all at once.)

4. 4

   Pour in the water and cook on low for 4 hours, until the vegetables are very tender.

5. 5

   Using a handheld blender, puree the vegetables in the slow cooker.

6. 6

   Season with salt and add the cream, if using.

7. 7

   Serve at once, garnished with chervil, parsley, or chives, or a combination of all three.

* Per serving · 4 servings · Values may vary.

No additional tips available.