FEEDS: 4-6

WHAT YOU’LL NEED:

• 10 carrots, medium size (apx. 2 lb.)
• 2 parsnips, medium size
• 1 red onion
• 5 cloves garlic
• 2 T. canola oil
• pinch of salt
• 5-6 grinds of black pepper
• 1 t. dried thyme
• 4 C. vegetable or chicken broth

LET'S COOK

Peel the carrots and the parsnips and cut into 1 inch thick discs. Place in a baking dish along with the red onion which you've peeled and chopped, the garlic you've sliced, the oil, salt, pepper and the thyme.

Toss it all up and roast for an hour and 15 minutes in a preheated 375 degree oven.  Stir the veggies up every once in a while.

When the time has elapsed, place the vegetables in a blender with the broth of your choice and blend to a smooth consistency

Pour into a soup pot and gently heat to a boil.

Serve with a slice of warm whole wheat bread and perhaps a chunk of cheese on the side.

MORE IDEAS:

This formula produces a thick and hearty soup with great vegetable flavors.

If you'd prefer a thinner soup, simply add 1 or 2 additional cups of the broth.

Consider using this soup as a sauce under steamed broccoli on a dinner plate.