Makes: 6 | Prep Time: 30 minutes min. | Cook Time: 1 hour min.
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- 2 lb carrots, peeled
- 1/2 lb parsnips, peeled
- 1/2 lb turnips, peeled
- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 tablespoons chopped fresh thyme
- 4 cups low-sodium chicken broth
- Cut carrots, parsnips and turnips into 3" x 1/2" sticks. Toss with 1 tablespoon olive oil on baking sheet. Bake in 450 degree F oven, stirring occasionally, 40 minutes.
- Heat 2 tablespoons oilive oil in pot over medium heat. Add onion and thyme. Cook 4 minutes. Add roasted vegetables, both and 2 cups water. Simmer 15 minutes.
- Puree in blender (in batches). Season to taste.
Recipe and photo provided courtesy of
Prevention.com.
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