(try this with almost any roasted vegetables!)
https://cooking.nytimes.com/recipes/1016101-roasted-carrot-parsnip-and-potato-soup
- ½ lb Carrots, cut in 3/4 inch pieces
- ½ lb (2 L) Parsnips, peeled, cut in 3/4 inch pieces
- 1 medium Yellow Potato, quartered (skins on)
- 2 Garlic cloves, skin on
- 2 Tbs Olive Oil
- Salt and Pepper, to taste
- 6 cups chicken/vegetable stock/broth
Preheat oven to 425 degrees. Line a sheet pan/baking dish with parchment/foil. In a large bowl, toss vegetables, including garlic cloves, with olive oil, salt and pepper. Spread veggies pan/dish in an even layer and place in oven. After 20 min, stir vegetables and turn heat down to 400 degrees. Roast for another 20- 30 min until tender and caramelized on the edges, stirring every 10 minutes. Remove from the heat. Remove garlic cloves from the burnt skin. Add veggies to a pot with broth if you are using an immersion blender or into a blender. Blend until smooth. Season to taste with salt and pepper and heat through.