Roasted Veggie Soup

1 pound carrots, about 4-6 medium, peeled and cut in half lengthwise then into 2-inch lengths
1/2 pound parsnips, 3 medium, peeled, cut into quarters lengthwise, cored and cut into 2-inch lengths
1 medium potato, preferably Yukon Gold, peeled & cut into quarters
2 yellow onions, peeled and quartered
1 large celery stalk, cut into 2-inch lengths
2 tablespoons olive or avocado oil
2 sprigs fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon salt or to taste
1/4 teaspoon ground black pepper or to taste
2 cloves garlic, peeled and cut in half to activate beneficial enzymes, wrap in a small square of parchment paper, add a teaspoon of the oil, then wrap in foil to protect it from burning
4 cups low sodium vegetable broth
1 tablespoon maple syrup
dash hot sauce or as desired
8 teaspoons plain low fat yogurt, optional garnish
8 teaspoons slivered almonds, lightly toasted, optional garnish

Preheat the oven to 450 F. Line a sheet pan with parchment paper.
In a large bowl combine the carrots, parsnips, potato, onion, and celery. Toss with the oil, add the thyme sprigs and season with salt and pepper. Toss again. Spread vegetables in a single layer onto the parchment lined sheet pan. Add the wrapped garlic.
Roast in the 450 F oven for 20 minutes, turn the heat down to 400 F and roast an additional 25 - 30 minutes or until the veggies are tender when pierced with the point of a knife.
When cool, strip the thyme leaves off their stems and puree with all veggies (unwrap the garlic before adding it to the other veggies), in two batches, in a blender with the vegetable broth. Add the maple syrup and hot sauce. Taste and adjust salt and pepper, as desired. Re-heat and serve with a swirl of yogurt and the toasted almonds on top!

Nutrition Information