Roasted Vegetable Soup

Submitted by: Betsy Sebastianelli: Mail Services

Preparation time: 35 minutes/Total time: 1 hour, 30 minutes

Ingredients

  1. - 2 pounds peeled carrots
  2. - ½ pound peeled parsnips
  3. - ½ pound peeled turnips
  4. - 3 tablespoons olive oil
  5. - 1 large chopped onion
  6. - ½ tablespoons chopped fresh thyme
  7. - 4 cups low sodium chicken broth
  8. - 2 cups water

Directions:

1. Cut carrots, parsnips and turnips into 3” x ½ sticks.
Toss with 1 tablespoon oil on baking sheet. Bake in 450 degree oven stirring occasionally.
2. Heat 2 tablespoons oil in pot over medium heat, add onion and thyme.
3. Cook 4 minutes and add roasted vegetables, broth and 2 cups water.
4. Simmer 15 minutes.
5. Puree in blender (in batches)
6. Season to taste