Roasted Carrot, Parsnip and Potato Soup | Parsley | Boston Organics

Ingredients

• 1 1/2 lbs carrots, peeled and cut into 3/4 inch pieces
• 1/2 lb parsnips, peeled, quartered and cut into 3/4 inch pieces
• 1 medium red onion, cut into large dice
• 1 medium Yukon gold potato, quartered
• 2 garlic cloves, whole
• 2 tablespoons extra virgin olive oil
• Salt and freshly ground pepper, to taste
• 6 cups Organic Vegetable Broth
• Chopped fresh herbs, such as parsley, thyme, tarragon or chives, for garnish
• Crème fraîche or yogurt for garnish (optional)