Four Nights A Week

It’s starting to be soup weather again. This roasted carrot, potato and parsnip – yes parsnip – soup comes from Martha Rose Shulman who regularly contributes to the New York Times. I’m often drawn to Ms. Shulman’s recipes as they are easy to follow and, more importantly, delicious.

I’ve gifted the recipe here via my subscription to the New York Times. The list of ingredients follow.

Roasted Carrot, Parsnip and Potato Soup

Ingredients to have on hand:

• Carrots
• Parsnips
• Red Onion
• Yukon Gold potato
• Garlic
• Olive oil
• Salt & pepper
• Either chicken broth or vegetable broth
• Fresh herbs, such as parsley, thyme, tarragon or chives
• Crème fraîche or yogurt