Ingredients:

  • 3 large carrots (approx. 1 lb / 450g), peeled and chopped
  • 2 medium parsnips (approx. ½ lb / 225g), peeled and chopped
  • 1 medium yellow onion (approx. 6 oz / 170g), quartered
  • 1 whole head garlic (approx. 2 oz / 56g), top sliced off
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 4 cups low sodium vegetable broth
  • 1 tsp fresh thyme, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the carrots, parsnips, and onions in olive oil, salt, and pepper on the baking sheet. Wrap the garlic head in foil with a drizzle of oil. Roast for 30–35 minutes until the edges of the vegetables are mahogany-colored and the garlic is soft and fragrant.
  2. Transfer the roasted vegetables (excluding the garlic) into your pot. Squeeze the roasted garlic cloves out of their skins directly into the pot. Pour in the vegetable broth and add the fresh thyme. Bring to a gentle simmer for 5–10 minutes to allow the roasted flavors to infuse into the liquid.
  3. Carefully transfer the mixture to a blender (or use an immersion blender directly in the pot). Blend on high for 60–90 seconds until the texture is completely smooth and no chunks remain. Stir in the lemon juice just before serving to cut through the richness.