Creamy Roasted Parsnip Soup

Ingredients:
1 lb. parsnips peeled and chopped
2 cups carrots peeled and chopped
2 onions medium size peeled and chopped
5-6 cloves of garlic peeled
10 oz. frozen chopped turnips or 1 fresh turnip peeled and chopped
1-2 Tbsp grapeseed oil or extra virgin olive oil (to coat veggies lightly for roasting)
1/2 tsp ground pepper
1/2 tsp kosher salt
1 Tbsp salted butter
1 12oz can fat free evaporated milk
20 oz water
2 tsp vegetable base
1 tsp dried sage
1/8 - 1/3 tsp freshly ground nutmeg

Directions:
Preheat oven to 425 degrees. Add parsnips, turnips, carrots, garlic, onion, oil, salt and pepper into 9x13 pan (I prefer stoneware) and mix ingredients together. Place in oven for approximately 45 minutes, till it starts to lightly brown. Remove from oven and place ingredients from pan into large bowl and mix butter into it. Then add water, vegetable base, evaporated milk, dried sage, and ground nutmeg to bowl. Place the ingredients in 2 batches into blender and puree still nice and smooth. Transfer to clean bowl and grate a little nutmeg on top. You may also add some dried sage on top for presentation. Bon apetite!

© 2011 (Erika) Cooking Divas