Roasted Vegetable Soup

• 1 lb. carrots, cut into 1 1/2-inch pieces
• 1 lb. potatoes, peeled and quartered
• 1/2 lb. parsnips, cut into 1 1/2-inch pieces
• 2 large onions, cut into eighths
• 6 cloves garlic, unpeeled
• 1 Tbsp. olive oil
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 (13 3/4 oz. each) cans chicken broth, divided
• 1/2 tsp. dried thyme, crumbled
• 2 c. milk
• 2 Tbsp. fresh chopped parsley
• fresh herb sprigs for garnish (optional)

1. Heat oven to 500u0b0.
2. Place carrots, potatoes, parsnips, onions and garlic in medium roasting pan.
3. Sprinkle with oil, salt and pepper and toss to coat vegetables evenly; arrange vegetables in a single layer.
4. Place pan in oven and immediately lower oven temperature to 350u0b0.
5. Roast vegetable, uncovered, for about 1 hour and 40 minutes, stirring several times, until tender and lightly browned.

carrots, potatoes, parsnips, onions, garlic, olive oil, salt, pepper, chicken broth, thyme, milk, parsley, fresh herb sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=168479 (may not work)