Autumn’s Best Soup

Ingredients

• 2 pounds sweet potatoes, peeled and chopped into 1 1/2-inch pieces
• 2 pounds carrots, peeled and chopped into 1 1/2-inch pieces
• 1 1/2 pounds parsnips, peeled and chopped into 1 1/2-inch pieces
• 2 large onions, quartered
• 6 cloves garlic, peeled
• 1/4 cup canola oil
• 3 (32-ounce) cartons chicken broth
• 1 cup fat-free evaporated milk
• 1 teaspoon salt
• 1/2 teaspoon pepper
• parsley, optional, minced, to taste
• sage, optional, minced, to taste

Directions

1. Preheat the oven to 400 degrees F.
2. Grease two 15x10x1-inch baking pans.
3. Place the sweet potatoes, the carrots, the parsnips, the onions, and the garlic cloves in a large bowl.
4. Drizzle the vegetable mixture with the canola oil, tossing to coat.
5. Divide the vegetable mixture between the prepared baking pans.
6. Roast the vegetables, stirring occasionally, until tender, about 40-50 minutes.
7. Transfer the vegetables to a Dutch oven.
8. Add the broth, the milk, the salt, and the pepper to the Dutch oven.
9. Bring the mixture to a boil, then reduce the heat to a simmer.
10. Allow the soup to simmer, uncovered, until the flavors blend together, about 10-15 minutes.
11. Purée the soup using an immersion blender. You can also use a blender in batches.
12. Sprinkle the soup with the parsley and the sage and serve.