Roasted Autumn Vegetable Soup
"Roasting sweet potatoes, carrots and parsnips brings out their best features. Blend them, and you have a warm, healthy soup for a cool fall night. —Stephanie Flaming, Woodland, California..."
INGREDIENTS
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2 pounds sweet potatoes (about 4 medium)
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2 pounds carrots (about 8 large)
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1-1/2 pounds parsnips (about 6 medium)
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2 large onions, quartered
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6 garlic cloves, peeled
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1/4 cup canola oil
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3 cartons (32 ounces each) chicken broth
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1 cup fat-free evaporated milk
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1 teaspoon salt
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1/2 teaspoon pepper
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Minced fresh parsley and sage
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