Ingredients:

  • 500g carrots, peeled and cut into 1-inch chunks
  • 400g parsnips, peeled and cut into 1-inch chunks
  • 400g sweet potato, peeled and cubed
  • 300g celery root, peeled and cubed
  • 3 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1.5 liters vegetable broth
  • 2 sprigs fresh thyme
  • 1 tsp ground turmeric
  • 1 tbsp apple cider vinegar

Instructions:

  1. Preheat your oven to 200°C. Prepare a large rimmed baking sheet with parchment paper.
  2. Toss the chopped carrots, parsnips, sweet potato, and celery root on the baking sheet with 2 tablespoons of olive oil, salt, and pepper. Spread in a single layer.
  3. Roast the vegetables for approximately 30 minutes or until caramelized and tender, flipping halfway through.
  4. While vegetables roast, heat the remaining 1 tablespoon of olive oil in a large Dutch oven over medium heat. Sauté the diced onion until translucent, then add minced garlic and cook for 1 minute.
  5. Stir in the ground turmeric and fresh thyme. Pour in the vegetable broth and bring to a gentle simmer.
  6. Once the root vegetables are roasted, transfer them into the simmering broth. Let the flavors meld for 15 minutes.
  7. Use an immersion blender to process the soup until completely smooth and velvety.
  8. Stir in the apple cider vinegar or lemon juice to brighten the flavors before serving.