Roasted Root Vegetable Soup

1. 1

   Preheat the oven to 500.

2. 2

   On a large rimmed baking sheet, toss the beet, turnip, parsnip and onion with the olive oil and spread in a single layer.

3. 3

   Roast the vegetables for about 20 minutes, stirring once or twice, until tender and golden brown around the edges.

4. 4

   Transfer the vegetables to a large saucepan.

5. 5

   Add the stock; cover and bring to a boil.

6. 6

   Simmer over low heat until the vegetables are tender, about 10 minutes.

7. 7

   Working in batches, puree the soup in a blender or food processor until smooth.

8. 8

   (Alternatively, use an immersion blender to puree the soup.)

9. 9

   Return the soup to the saucepan and reheat gently.

10. 10

    Season with salt and pepper.

11. 11

    Ladle the soup into deep bowls.

12. 12

    Top with a dollop of creme fraiche and the chopped fresh dill and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.