Roasted Sweet Potato, Parsnip And Apple Soup

• 6 cups sweet potatoes, peeled and cubed
• 1 cup parsnips, peeled and cubed
• 1/4 cup chopped shallots
• 2 small garlic cloves, chopped
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 7 cups vegetable broth
• 1.5 cups apple cider
• 2 tablespoons butter
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Granny Smith apple, chopped for garnish
• Italian flat leaf parsley, for garnish

1. Preheat oven to 425u0b0F. Line a baking sheet with parchment paper. In a large bowl, toss sweet potatoes, parsnips, shallots, garlic, olive oil, 1/2 tsp salt and cumin together. Pour onto prepared baking sheet and roast 30 minutes, stirring after 15 minutes. Remove from oven and set aside.
2. In a large soup pot, bring vegetable broth and apple cider to a boil over medium-high heat. Add sweet potato mixture and simmer for 10 minutes. Remove from heat and using a handheld or countertop blender, puree until smooth. Return to soup pot over medium heat and stir in butter, 1/4 tsp salt and pepper. Garnish each soup bowl with diced apple and parsley.

sweet potatoes, parsnips, shallots, garlic, olive oil, kosher salt, ground cumin, vegetable broth, apple cider, butter, kosher salt, freshly ground black pepper, apple, italian flat leaf parsley

Taken from food52.com/recipes/29547-roasted-sweet-potato-parsnip-and-apple-soup (may not work)