Roasted Parsnip and Carrot Soup

For the Soup:

• 2 lb parsnips, sliced into 1 inch pieces
• 1 medium white onion, quartered
• 5 cloves garlic, whole with the shells kept on
• 10 oz Yukon gold potatoes, sliced into 1 inch cubes
• 1/2 lb carrots, sliced into 1 inch pieces (approx. 1 small bunch)
• 4 tbsp olive oil
• 1 tsp ground ginger
• 1/2 tsp red pepper flakes
• 6 cups low sodium vegetable broth
• salt and pepper, to taste

For the Topping:

• 2 tbsp 0% fat plain Greek yogurt
• 1 tbsp cold water (more or less, to taste)
• 2 tbsp fresh parsley, chopped, for seasoning
  

1. Preheat oven to 425F.  In a large mixing bowl, toss all soup ingredients except the vegetable broth until all sliced vegetables are well coated with the olive oil and spices.  Spread out onto 2 parchment lined baking sheets.  Roast for 25 minutes and toss.  Reduce heat to 400F and roast for another 20 to 30 minutes, tossing every 10 minutes.
2. Once the veggies are for tender and just starting to brown on the edges, remove from the oven.  Remove shells from the garlic cloves and discard the shells.  Place half of the veggies into a blender with half of the vegetable broth and blend on high until smooth.  Add to a large pot or Dutch oven.  Repeat with the last half of vegetables and broth and add to the pot.  Heat for 2 to 3 minutes, stirring often.
3. To serve, scoop soup evenly into bowls.  Sprinkle with fresh parsley.  Optional: In a small mixing bowl, mix together the Greek yogurt and water, gradually adding more and more water until the yogurt has a runny consistency.  Drizzle the yogurt mixture over the bowls.  Serve and enjoy!