Ingredients:

  • 450g carrots, peeled and cubed
  • 300g parsnips, peeled and cubed
  • 500g sweet potato, peeled and cubed
  • 150g rutabaga, peeled and cubed
  • 3 tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 150g yellow onion, diced
  • 20g garlic, minced
  • 1.9L vegetable broth
  • 1 tbsp fresh thyme, chopped
  • 1 tsp fresh rosemary, finely minced
  • 1 tbsp olive oil

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. Toss cubed carrots, parsnips, sweet potato, and rutabaga on a rimmed baking sheet with 3 tbsp olive oil, salt, and pepper.
  3. Spread vegetables in a single layer and roast for 25–30 minutes, tossing halfway through, until edges are mahogany-colored and tender.
  4. Heat 1 tbsp olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
  5. Add diced onion and sauté until translucent, approximately 5 minutes.
  6. Stir in minced garlic, thyme, and rosemary, cooking for 60 seconds until fragrant.
  7. Scrape the roasted vegetables and all caramelized brown bits from the baking sheet into the pot.
  8. Pour in the vegetable broth and simmer until all flavors are well combined and the soup is heated through.