Kana Okada
Yields:
1
serving
Total Time:
1
hour
30
mins
2
lb.
carrots, peeled
1/2
lb.
parsnips, peeled
1/2
lb.
turnips, peeled
3
tbsp.
olive oil
1
lg onion, chopped
2
tbsp.
chopped fresh thyme
4
C low-sodium chicken broth
- Cut carrots, parsnips, and turnips into 3″ x 1/2″ sticks. Toss with 1 Tbsp oil on baking sheet. Bake in 450F oven, stirring occasionally, 40 minutes.
- Heat 2 Tbsp oil in pot over medium heat. Add onion and thyme. Cook 4 minutes. Add roasted vegetables, broth, and 2 cups water. Simmer 15 minutes.
- Puree in blender (in batches). Season to taste.
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