Ingredients:

  • 2 lbs mixed root vegetables (carrots, parsnips, sweet potato), chopped into 1-inch chunks
  • 1 large yellow onion, quartered
  • 1 head garlic, top sliced off
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 cups vegetable broth (low sodium)
  • 1/2 cup heavy cream
  • 1 tbsp fresh lemon juice
  • 2 sprigs fresh thyme

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Toss the chopped root vegetables and quartered onion on a baking sheet with olive oil, salt, and pepper, spreading them in a single layer.
  3. Wrap the exposed garlic head in aluminum foil with a drizzle of oil and place it on the corner of the baking tray.
  4. Roast for 25–30 minutes until vegetables have mahogany-colored edges.
  5. Squeeze the softened garlic cloves out of their skins into a pot.
  6. Transfer all roasted vegetables and pan juices into the pot, add vegetable broth and fresh thyme sprigs.
  7. Bring to a boil, then reduce to a simmer for 5 minutes.
  8. Remove the thyme sprigs and use an immersion blender to process the soup until completely smooth.
  9. Stir in the heavy cream and lemon juice, then adjust salt to taste.