Ingredients:

  • 3 large carrots, peeled and chopped (approx. 1 lb / 450g)
  • 2 medium parsnips, peeled and chopped (approx. 8 oz / 225g)
  • 1 large sweet potato, peeled and cubed (approx. 1 lb / 450g)
  • 1 large yellow onion, quartered (approx. 8 oz / 225g)
  • 1 head of garlic, top sliced off
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 6 cups vegetable broth
  • 1 tsp dried thyme
  • 1 tbsp fresh sage, finely chopped
  • 1/2 cup heavy cream
  • 1 tbsp lemon juice

Instructions:

  1. Preheat the oven to 400°F (200°C). On a large rimmed baking sheet, toss the chopped carrots, parsnips, sweet potato, and onion with olive oil, salt, and pepper. Place the garlic head on the tray, cut side down.
  2. Roast the vegetables for 30–35 minutes until the edges are mahogany-colored and slightly charred, and the garlic is soft.
  3. Transfer the roasted vegetables to a large pot or Dutch oven. Squeeze the softened garlic cloves out of their skins into the pot.
  4. Stir in the dried thyme, fresh sage, and vegetable broth. Bring to a gentle simmer over medium heat for 10 minutes.
  5. Remove the pot from heat. Use an immersion blender to puree the mixture until completely smooth.
  6. Stir in the heavy cream and lemon juice until the soup is glossy and uniform.