Average Rating: 4.6875TOTAL TIME: Prep: 35 min. Bake: 40 min.
YIELD: 12 servings (4 quarts).Ingredients
- 2 pounds sweet potatoes (about 4 medium)
- 2 pounds carrots (about 8 large)
- 1-1/2 pounds parsnips (about 6 medium)
- 2 large onions, quartered
- 6 garlic cloves, peeled
- 1/4 cup canola oil
- 3 cartons (32 ounces each) chicken broth
- 1 cup fat-free evaporated milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Minced fresh parsley and sage
Instructions
- 1. Preheat oven to 400°. Peel and cut sweet potatoes, carrots and parsnips into 1-1/2-in. pieces; place in a large bowl. Add onions and garlic cloves; drizzle with oil and toss to coat. Divide mixture between 2 greased 15x10x1-in. 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 an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through. Sprinkle servings with minced herbs.
Nutrition Facts
1-1/3 cups: 240 calories, 6g fat (0 saturated fat), 6mg cholesterol, 1251mg sodium, 43g carbohydrate (18g sugars, 7g fiber), 6g protein.