Roasted Carrot and Parsnip Soup|You can make this soup and refrigerate it up to 3 days in advance. To freeze it: Cool the soup to room temperature and divide among freezer containers or bags (figure on 2 cups per serving). Freeze for up to 3 months. Make the olive oil toast just before serving. Try these other recipes with roasted carrots:
A deliciously natural sweet and soul warming carrot and sweet potato soup, which will thaw you out from head to toe. Easy to make and extremely low in calories. One to add to your list of "comfort" soups.