Ingredients

2 large sweet potato
2 large parsnips
2 large carrots
1 large onion
4 garlic cloves
1 tablespoon olive oil
8 cups chicken broth
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/2 red pepper, crushed
4 cups skim milk
1/4 cup cornstarch

Instructions

Cut sweet potato, parsnips, carrots and onion into chunks.

Coat veggies and 4 or 5 garlic cloves with olive oil. Bake at 350 for 45 minutes or until soft.

Bring chicken broth to boil. Add rosemary, thyme, red pepper and veggies to broth. Blend with hand blender until smooth.

Stir skim milk and cornstarch until cornstarch has dissolved. Add to soup. Stir over low heat until thickened.

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