Total Time: 75 Minutes

Prep: 35 Minutes

Bake: 40 Minutes

Ingredients:

Yield: 12 Servings (4 Quarts)

• • 2 lbs sweet potatoes (about 4 medium)
  • 2 lbs carrots (about 8 large)
  • 1 1/2 lbs parsnips (about 6 medium)
  • 2 large onions, quartered
  • 6 garlic cloves, peeled
  • 1/4 cup canola oil
  • 3 cartons (32 oz each) chicken broth
  • 1 cup fat-free evaporated milk
  • 1 tsp salt
  • 1/2 tsp pepper
  • Minced fresh parsley and sage

Directions:

1. 1. Preheat oven to 400 degrees. Peel and cut sweet potatoes, carrots, and parsnips into 1 1/2 inch pieces; place in bowl. Add onions and garlic cloves; drizzle with oil and toss to coat. Divide between two greased 15x10x1 inch baking pans. Roast 40-50 minutes or until tender, stirring occasionally.
   2. Transfer vegetables to a Dutch oven. Add broth, milk, salt, and pepper. Bring to a boil; simmer, uncovered, 10-15 minutes to allow flavors to blend.
   3. Puree soup using and immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan and heat through. Sprinkle serving with minced herbs.