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:
from Great gluten free recipes for every occasion.
Gluten Free Custard Cake
This magic gluten free custard cake creates 3 layers all by itself. The simplest ingredients make the most amazing, light and fluffy cake with a custard center! http://glutenfreeonashoestring.com/gluten-free-custard-cake/