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Roasted Carrot and Parsnip Soup
- 1 pound carrots, peeled and cut into 1/2-inch rounds
- 1/2 pound parsnips, peeled and cut into 1/2-inch rounds
- 1 yellow onion, quartered
- 5 tablespoons olive oil
- 1/2 kosher salt and pepper
Directions:View on Real Simple
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