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This Roasted Veggie Soup Will Be The Soup Of The Summer

It’s finally soup season, so we’re stocking our fridge with stews and puréed soups galore. This little roasted carrot and parsnip number can actually be considered a sheet tray soup, since the vegetables are roasted in the oven and then blended with stock and cream until smooth. But we’re especially proud because of a fun bonus addition: The vegetable peels are turned into a crunchy garnish by frying them to golden perfection. Talk about a win-win.

This Roasted Veggie Soup Will Be The Soup Of The Summer

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