Youwillneed:

3 medium yellow onions, divided
5 carrots, divided
2 medium golden beets
3 parsnips
1 sweet potato
5 tablespoons olive oil, divided
3 garlic cloves
3 tablespoons white wine or lemon juice
4 stalks celery
1 bay leaf
6 cups filtered water or low-sodium vegetablebroth
sea salt , to taste
black pepper, to taste

Preheat the oven to 425 degrees, and line a baking sheet withparchment paper.

Dice 2 of the onions into medium sized chunks. Scrub or peel 4carrots, and the beets, parsnips and sweet potato. Dice thosevegetables into small chunks. Spread them along with the onionsonto the baking sheet. Drizzle with 3 tablespoons olive oil and apinch of sea salt and pepper and toss to combine. Roast untilgolden brown and caramelized. This will take about 40 – 50minutes.

Meanwhile in a large soup or sauce pot heat the remaining 2tablespoons of olive oil over low. Mince the remaining onion andsweat for 5 minutes. Mince the garlic and add to the onions,sweat for another 3 minutes. Turn the heat up to medium-highand add in the wine or lemon juice. Stir, gathering any brownedbits from the bottom of the pan. Dice the celery and remainingcarrot small and add to the pot. Cook and stir for 3 minutes.Then add in the bay leaf, and liquid and bring to a gentle boil.Simmer until vegetables are done roasting.

Remove the vegetables from the oven and add them to the pot.Then blend until smooth {be sure to remove the bay leaf prior toblending} either with an immersion blender or in a blender insmall batches. Serve hot or refrigerate and reheat to serve.