Heat oven to 425 degrees F. Place carrots & parsnips on parchment lined sheet pan & drizzle with olive oil. Roast until done (approximately 25 minutes).
In 4 quart or larger pan, saute onion in olive oil.
Add roasted vegetables, ginger, vegetable stock, & water. Bring to a boil, then reduce heat & simmer 10 minutes.
Remove from heat & blend using an immersion blender.
Salt & pepper to taste.
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|Serving Size: 1 Serving (411g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 4 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 431mg||15 %|
|Potassium 577.1mg||15 %|
|Total Carbohydrate 25.6g||8 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 19.4g|
|Protein 1.9g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 108
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