Carrot and Parsnip Soup

5 carrots (average size), peeled and cut into rounds  

2 parsnips (average size), peeled and cut into rounds 

1 yellow/white onion, quartered

4 Tbsp olive oil

Sea salt and fresh ground pepper to taste

1-1/2 cups Low-sodium vegetable broth

1-1/2 cups water

Preheat oven to 400 degrees.

- Combine carrots, parsnips, onion, olive oil, salt and pepper in a roasting pan, tossing to coat evenly.

- Roast for 45 minutes.

- Transfer veggies to blender and puree with water/broth, adding more liquid as needed to desired consistency. Reheat if necessary.