Ingredients

• Carrots: 3, chopped
• Parsnips: 2, chopped
• Sweet Potato: 1, peeled and cubed
• Onion: 1, chopped
• Garlic: 4 cloves, whole
• Vegetable Broth: 4 cups
• Thyme: 1 tsp, dried

Instructions

1. Preheat oven to 425°F (220°C).
2. Toss carrots, parsnips, sweet potato, onion, and garlic with olive oil, salt, and pepper on a baking sheet.
3. Roast for 25-30 minutes, or until tender and lightly caramelized.
4. Transfer the roasted vegetables to a large pot. Add the vegetable broth and thyme.
5. Bring to a boil, then reduce heat and simmer for 10 minutes.
6. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender.
7. Season with additional salt and pepper to taste and serve hot.