Roasted Autumn Vegetable Soup

• 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

1. Preheat oven to 400u0b0. 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 two 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.

sweet potatoes, carrots, parsnips, onions, garlic, canola oil, cartons, milk, salt, pepper, parsley

Taken from www.tasteofhome.com/recipes/roasted-autumn-vegetable-soup/ (may not work)