Ingredients:

  • 3 large carrots, chopped into 1-inch chunks (300g)
  • 2 medium parsnips, peeled and chopped (200g)
  • 1 large yellow onion, quartered (150g)
  • 1 red bell pepper, deseeded and chopped (150g)
  • 6 cloves garlic, peeled and smashed (30g)
  • 3 tbsp olive oil (45ml)
  • 1 tsp salt (6g)
  • ½ tsp black pepper (1g)
  • 4 cups vegetable broth (950ml)
  • 1 tsp dried thyme (1g)
  • 1 tbsp lemon juice (15ml)

Instructions:

  1. Preheat the oven to 400°F (200°C). Toss the carrots, parsnips, onion, red bell pepper, garlic, olive oil, salt, and black pepper on a large rimmed baking sheet until evenly coated.
  2. Spread the vegetables in a single layer. Note: If they're touching too much, they'll steam rather than roast.
  3. Roast for 25-30 minutes until edges are mahogany colored and slightly charred.
  4. Transfer the roasted vegetables and all accumulated oil and juices from the baking sheet into a large pot or Dutch oven. Note: Those brown bits on the pan are pure flavor.
  5. Stir in the vegetable broth and dried thyme.
  6. Bring the mixture to a gentle simmer over medium heat for 5-10 minutes until the vegetables are soft enough to crush with a spoon.
  7. Remove the pot from the heat.
  8. Using an immersion blender, blend directly in the pot until completely smooth and velvety. Alternatively, blend in batches using a high speed blender.
  9. Stir in the lemon juice to brighten the flavor before serving.