Roasted Roots & Sage Soup Recipe

Preheat the oven to 425°F (220°C).

In a large bowl, toss the carrots, parsnips, sweet potato, red onion, and garlic with olive oil and dried sage.

Spread the vegetables in a single layer on a baking sheet and roast in the oven for 30 minutes, or until tender and slightly caramelized.

Transfer the roasted vegetables to a large pot and add the vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.

Using an immersion blender or regular blender, blend the soup until smooth and creamy. Season with salt and pepper to taste.

Serve hot, garnished with fresh sage leaves if desired.