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Vegan • Gluten free • Paleo • Serves 4-6

Produce

5 Carrots (about 3/4 pound), medium
2 cloves Garlic
4 Parsnips (about 1 1/4 pounds), medium
1 Shallot
6 sprigs Thyme

Baking & Spices

1 Kosher salt & freshly ground black pepper
1 pinch Red pepper flakes

Oils & Vinegars

3 tbsp Olive oil

Liquids

4 cups Vegetable broth or water
Marie McKay
Marie McKay • 2 years ago

Roasted Carrot and Parsnip Soup