Ingredients:

  • 1 lb Yukon Gold potatoes, peeled and cubed
  • 3 large carrots, chopped into 1-inch chunks
  • 1 large yellow onion, quartered
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 3 cloves garlic, smashed
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • 4 cups low-sodium vegetable broth
  • 1 tbsp fresh lemon juice
  • 1/4 cup chopped fresh parsley
  • 1 tsp smoked paprika

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Toss the cubed potatoes, carrots, and quartered onions on a baking sheet with 2 tbsp olive oil, salt, and pepper. Spread in a single layer.
  3. Roast for 20–25 minutes until the edges are mahogany-colored and vegetables are tender.
  4. While roasting, heat 1 tbsp oil in a pot over medium heat. Sauté smashed garlic and thyme for 2 minutes until fragrant.
  5. Pour in the vegetable broth and bring to a gentle simmer.
  6. Transfer roasted vegetables into the pot with the broth.
  7. Use an immersion blender or high-speed blender to process on high for 60–90 seconds until completely smooth and opaque.
  8. Stir in lemon juice and garnish with chopped fresh parsley and optional smoked paprika.