Roasted carrot and parsnip soup

Detailed step-by-step description of how to cook the dish "Roasted carrot and parsnip soup". Try it by all means

Recipe «Roasted carrot and parsnip soup» presented in category Recipes / Meat, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 1 parsnip, washed, trimmed and halved lengthways, 1 kg carrots, washed, trimmed and halved lengthways, 2 tsp brown sugar, salt and cracked black pepper, 2 tbsp olive oil , 4 cups chicken stock or vegetable stock, 2 tbsp olive oil, extra, 1/4 cup sage leaves .

Ingredients:

• 1 parsnip, washed, trimmed and halved lengthways 
• 1 kg carrots, washed, trimmed and halved lengthways 
• 2 tsp brown sugar 
• salt and cracked black pepper 
• 2 tbsp olive oil 
• 4 cups chicken stock or vegetable stock 
• 2 tbsp olive oil, extra 
• 1/4 cup sage leaves 

Instructions

1. Preheat oven to 180°C. Place parsnip and carrot on a baking tray lined with non-stick baking paper. Sprinkle with brown sugar, salt and pepper and drizzle with the oil.
2. Cook parsnip and carrot for 35 minutes or until soft and golden brown. Remove and allow to cool for 10 minutes, then place in a blender or food processor and blend until smooth.
3. Place the parsnip and carrot puree in a large saucepan and add the stock and 2 cups of water. Bring to a high simmer over medium-low heat and cook for 5 minutes or until heated through.
4. Meanwhile, heat the extra oil in a small non-stick frying pan over medium-high heat. Add the sage leaves and fry until crisp and golden. Remove and place on paper towel.
5. To serve, ladle soup into bowls and top with the sage leaves and cracked black pepper.