Carrot soup that the picky 5-year-old will eat.

[eyesroll]

3 pounds carrots, trimmed (peel if you want)
1/2 pound parsnips, trimmed and peeled (mine were waxed so I had to peel them)
1 large white onion, peeled and cut into eighths

Toss with olive oil, salt and pepper and roast at 450--the onions will take about 20 minutes, the carrots about 45, depending on how big they are. (Next time I will cut them up smaller.)

Puree in batches with a total of 48 ounces of stock. I used chicken, but you can use vegetable stock to keep this vegetarian.

Strain into a stockpot. (I ended up with about 3/4 cup of solids that I will work into a sauce or meatloaf later this week.)

Heat through. Add some water or stock if you want the soup thinner. Finish with 1/3 cup heavy cream (if desired). Season to taste. (Hot sauce would be a good addition to your bowl.)

She told me she likes the stuff in the box better, but this is good, too. (Hey, I'll take it...)