Roasted Carrot, Parsnip and Potato Soup Recipe

Name: Roasted Carrot, Parsnip and Potato Soup Recipe
Ingredients: 1 1/2 pounds carrots, peeled and cut in 3/4 inch pieces; 1/2 pound (2 large) parsnips, peeled, quartered, cored and cut in 3/4 inch pieces; 1 medium or large red onion, cut in large dice; 1 medium (about 6 ounces) Yukon gold potato, quartered; 2 garlic cloves, in the skin; 2 tablespoons extra virgin olive oil; Salt and freshly ground pepper; 6 cups chicken or vegetable stock or broth; Chopped fresh herbs, such as parsley, thyme, tarragon or chives, for garnish; Crème fraîche or yogurt for garnish (optional)

cooking.nytimes.com

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...

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Ingredients

1 1/2 pounds carrots, peeled and cut in 3/4 inch pieces
1/2 pound (2 large) parsnips, peeled, quartered, cored and cut in 3/4 inch pieces
1 medium or large red onion, cut in large dice
1 medium (about 6 ounces) Yukon gold potato, quartered
2 garlic cloves, in the skin
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
6 cups chicken or vegetable stock or broth
Chopped fresh herbs, such as parsley, thyme, tarragon or chives, for garnish
Crème fraîche or yogurt for garnish (optional)