Ingredients:

  • 2 lbs mixed root vegetables (carrots, parsnips, and sweet potatoes), chopped into 1-inch chunks
  • 1 large yellow onion, quartered
  • 1 red bell pepper, seeded and chopped
  • 1 head of garlic, top sliced off to expose cloves
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 6 cups low-sodium vegetable broth
  • 1 tsp dried thyme
  • 1 tbsp lemon juice
  • 1/2 tsp smoked paprika

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Toss the chopped root vegetables, onion, and bell pepper directly on the pan with olive oil, salt, and pepper. Note: Toss them well so every piece is glistening with oil.
  3. Nestle the head of garlic, cut side up, in the center of the pan. Ensure all vegetables are in a single layer.
  4. Roast in the oven for 30–40 minutes until the edges of the carrots and onions are mahogany colored and slightly charred. The garlic should feel soft when pressed.
  5. Squeeze the roasted garlic cloves out of their skins directly into your blender. Note: They should slide out like toothpaste.
  6. Add all the roasted vegetables, any juices left on the pan, the vegetable broth, dried thyme, and smoked paprika to the blender.
  7. Blend on high until the mixture is velvety smooth. This usually takes about 60 seconds.
  8. Stir in the lemon juice by hand. Note: Blending the lemon juice can sometimes mute the brightness.
  9. Pour into bowls and garnish with chopped fresh parsley.