Roasted Carrot, Parsnip and Potato Soup
"This is a creamy, comforting winter soup that is incredibly simple to make. All you need to do is blend together broth and roasted vegetables and heat through. You can make the soup with other roasted vegetables as well, but I love the sweet combination of the carrots and parsnips. If you’ve got roasted vegetables on hand, you’ll need about 4 cups. Featured in: Heat Up Your Kitchen: Roast Vegetables. Learn: How to Make Soup..."
INGREDIENTS
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1 1/2 pounds carrots, peeled and cut in 3/4 inch pieces
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1/2 pound (2 large) parsnips, peeled, quartered, cored and cut in 3/4 inch pieces
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1 medium or large red onion, cut in large dice
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1 medium (about 6 ounces) Yukon gold potato, quartered
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2 garlic cloves, in the skin
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2 tablespoons extra virgin olive oil
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Salt and freshly ground pepper
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6 cups chicken or vegetable stock or broth
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Chopped fresh herbs, such as parsley, thyme, tarragon or chives, for garnish
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Crème fraîche or yogurt for garnish (optional)
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