Step 1

Preheat oven to 375 degrees.

Step 2

Toss chopped carrots, parsnips, onion and garlic (garlic should be unpeeled so it won’t burn) with 2 tbs of olive oil and black pepper. Toss to combine and spread out on a baking sheet and put in the oven.

Step 3

Veggies will roast for 40 minutes but give them a stir every 10 to 15 minutes so they don’t burn. You want them caramelized – not burnt.

Step 4

Meanwhile, heat 4 cups of stock in a stock pot.

Step 5

When vegetables are done, squeeze garlic from its peel and add back to the veggies. Discard peel.

Step 6

Add vegetables to stock – scrape the pan to get every last bit of veggies.

Step 7

Puree vegetables and stock in a blender a bit at a time. Only fill the blender about 1/3 full and remove the little cap (blender lid insert) and cover with a kitchen towel. If you fill it up more than half and leave the little cap on – you’ll have a blender soup explosion – not fun at all!

Step 8

Pour soup into bowls and serve – serves 2 to 4 depending on size of bowl/cup.