Roasted Root Vegetable Soup

Directions

1. 1
   Preheat the oven to 500.
2. 2
   On a large rimmed baking sheet, toss the beet, turnip, parsnip and onion with the olive oil and spread in a single layer.
3. 3
   Roast the vegetables for about 20 minutes, stirring once or twice, until tender and golden brown around the edges.
4. 4
   Transfer the vegetables to a large saucepan.
5. 5
   Add the stock; cover and bring to a boil.
6. 6
   Simmer over low heat until the vegetables are tender, about 10 minutes.
7. 7
   Working in batches, puree the soup in a blender or food processor until smooth.
8. 8
   (Alternatively, use an immersion blender to puree the soup.)
9. 9
   Return the soup to the saucepan and reheat gently.
10. 10
    Season with salt and pepper.
11. 11
    Ladle the soup into deep bowls.
12. 12
    Top with a dollop of creme fraiche and the chopped fresh dill and serve at once.